Curried Goat
A Caribbean staple, curried goat is a traditional dish, served with potatoes and rice. If you can’t find goat, you can substitute with lamb, or swap for mushrooms for a vegetarian take on the dish
- 120+ Minutes
- Hard
- Serves 4
How to make Curried Goat
Method
Ingredients
Ingredients
- 2 tbsp. vegetable oil
- 6 tbsp. curry powder
- 1 tbsp. all spice
- 3 pounds of goat (lamb or mushrooms can be used if you can’t find goat)
- 2 onions, chopped
- 1 Scotch bonnet pepper chopped
- A 2-inch piece of ginger, peeled and minced
- 1 head of garlic, peeled and chopped
- 1 can of coconut milk
- 1 can of chopped tomatoes
- 1 tbsp fresh thyme
- 1 litre of water
- 5 potatoes chopped into 1-inch chunks
- 240g Tilda Easy Cook Long Grain Rice
- Salt to taste
How to make Curried Goat
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Wash and cut the meat into large chunks about 1 inch pieces and drain well
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Mix the all spice and curry powder together and set aside
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Heat the oil in a large saucepan and add the onions and scotch bonnet chili to the pan and sauté
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Stir from time to time, until the onions just start to brown, around 5 minutes
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Add the ginger and garlic, mix well and sauté for a further 2 minutes
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Add the meat along with the coconut milk and tomatoes. Stir to combine
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Add the thyme. Bring to a simmer and let it cook until the meat is tender and falling-apart, which will take at around 2 hours. You may need to leave this longer if you have a mature goat
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Separately, bring a large pan of water to the boil and add the rice. Stir once, cover and simmer for 15-20 minutes
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Once the meat is close to being done – tender but not falling apart yet – add the potatoes and mix in. The stew is done when the potatoes are cooked
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Season to taste
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Drain the rice and serve with the goat curry
What cut of goat for curry?
When making a delicious curry goat, it’s important to choose the right cut of meat. Opt for tougher cuts, such as shoulder or leg, as they benefit from slow cooking, which helps tenderise the meat and develop rich flavours. These cuts are also perfect for absorbing aromatic spices and creating a melt-in-your-mouth texture.
What to use instead of goat in a goat curry?
If you’re unable to find goat meat or prefer an alternative, there are a few substitutions that work well in a goat curry. Lamb is the most common substitute, offering a similar tender texture and a slightly milder flavour. Beef can also be used, though it has a different taste profile. Experimenting with different meats allows you to customise the flavours of your curry to your liking.
How to tenderise goat meat for curry?
To ensure tender and succulent goat meat in your curry, it’s essential to tenderise it properly. Start by marinating the meat with acidic ingredients like vinegar, lime juice, or yoghurt, which help break down the tough fibres. Additionally, consider using a meat tenderiser or papaya paste, as it contains natural enzymes that tenderise the meat. Slow cooking over low heat for an extended period will also contribute to tenderising the goat.
How to season curry goat?
Seasoning curry goat is key to achieving its distinctive flavours. You can begin by preparing a flavourful spice blend using a combination of ground coriander, cumin, turmeric, ginger, garlic, and other spices like , cloves, or allspice. Rub this mixture all over the meat, ensuring it’s evenly coated. Additionally, adding fresh herbs like thyme and bay leaves to your curry will enhance its aromatic profile. And don’t forget, season your curry with salt and pepper according to your taste preferences.
How long does it take to cook curry goat?
Cooking curry goat requires patience, as the meat needs enough time to become tender and develop its rich flavours. Typically, it takes around 2 to 3 hours of slow cooking over low heat to achieve the desired tenderness. However, cooking times may vary depending on the size of the meat pieces and the cooking method you choose. Keep an eye on the texture of the meat, and when it easily pulls apart with a fork, it’s ready to be enjoyed.
How to thicken curry goat?
If you find your curry goat gravy has a thinner consistency than desired, there are several ways to thicken it. One option is to remove some of the meat and blend it into a smooth paste before returning it to the curry. This will naturally thicken the sauce. Alternatively, you can create a thickener by mixing equal parts cornflour and water, then stirring it into the simmering curry. Allow it to cook for a few more minutes until the desired thickness is reached.
Can you freeze curry goat?
Absolutely! Freezing curry goat is a convenient way to save any leftovers or batch cook in advance. Allow the curry to cool completely before transferring it to airtight containers or freezer bags and make sure to label them with the date for easy reference. When you’re ready to enjoy it, simply thaw it overnight in the fridge and reheat it thoroughly on the stovetop, adding a splash of water if needed.
Is curry goat spicy?
Yes, curry goat can be spicy, but the level of heat can be adjusted to suit your taste preferences. The spiciness primarily depends on the amount and type of chilli or hot pepper you use in the curry. Scotch bonnet peppers are commonly used in Caribbean-style curry goat and provide a vibrant heat. If you prefer a milder version, you can reduce the amount of chilli or use a milder variety like jalapeño peppers. Remember to taste and adjust the seasoning as you go along.
What sides to serve with curry goat?
When serving curry goat, there are several delightful sides that complement its flavours. Rice and peas, a classic Caribbean staple, is a fantastic choice. The fragrant combination of rice, kidney beans, coconut milk, and spices perfectly balances the robustness of the curry. Roti, a soft and flaky flatbread, is also a popular choice, perfect for scooping up the delicious curry and mopping up any leftover sauce. Don’t forget to include fresh garnishes like chopped coriander, sliced spring onions, and wedges of lime to enhance the overall experience.
