curry goat
curry goat
a big bowl of love..
sunday dinner inspo is a big bowl of curry goat. after years of eating this dish, this was first time making it the other day and I’m obsessed. i finally saw it at my local grocery store and grabbed it with the quickness... a trick I learned from caribbean king @kurtiskp is mash your potatoes a little to get a thick sauce 🔥 we’re all still in need of comfort food right so this did the trick for me. recipe below 🖤 #stillquarantinecooking
Ingredients
- 1 lb goat, cut into large pieces
- 1/2 yellow onion, sliced
- 4 garlic cloves, thinly sliced or minced
- 1 tomato, quartered
- 4 sprigs of thyme
- 1 beef bouillon cube
- 1 scotch bonnet pepper (optional)
- 1-2 tablespoons hot curry powder
- 1 teaspoon turmeric (optional but I really like the depth of color & flavor it gave)
- 1 potato, skinned & diced - 3 all spice berries/pimento (optional if you can’t find)
- 1 bay leaf
- salt & pepper, to taste
- green seasoning (optional for the goat marinade)
- 2 cups water
- rice, for serving
directions
- season the goat to your liking with at least 1-2 teaspoons of salt & pepper. I used green seasoning too but season to your liking. marinate for at least 4 hours in the fridge.
- in a deep pot with 1 tablespoon olive oil on medium high heat, sear the goat for 3-4 minutes each side. remove and set aside
- lower heat to medium & sauté the onions first for 3 min until soft then add the garlic (so it doesn’t burn). season with salt & pepper
- throw in the potatoes (yes, this early as the potatoes cook it creates a thick gravy from the starch), thyme, all spice berries, bay leave & goat and stir to combine.
- add the curry & turmeric powder, stir to combine.
- throw in the beef bouillon cube, scotch bonnet pepper and 2 cups of water
- lower heat to medium low and let simmer for 2-3 hours until goat is super tender, checking periodically. feel free to add little more water you think it’s reducing too much
- taste to see if it needs salt & pepper
- serve with rice