Caribbean Goat Curry

December 8, 2010 at 6:15 pm (Food, Fruits, Vegetables, Plants, Meat, Poultry, Game, Real Food, Recipes, Traditional Food) (allspice, Caribbean, curry, Dutch oven, ginger, goat meat, Real Food Wednesday, Scotch bonnet (pepper))

A riff on the familiar Jamaican dish, this version adds sweet potatoes and fresh scallions to the long-simmered goat, fresh ginger, garlic and tomatoes. Scotch bonnet peppers and Caribbean curry powder add a quickly-building, lingering heat..

Caribbean Goat Curry

Sear a pound of cubed local, pastured goat in a very hot, greased Dutch oven until nicely browned on all sides. Add a chopped yellow onion and cook, stirring infrequently until the onions are browned, about 5 minutes. Add a chopped Scotch bonnet pepper (2 if you’re brave), a clove or two of minced garlic, a teaspoon or so of freshly-minced ginger and stir to combine.

Add a tablespoon of good Caribbean curry powder (turmeric, cumin, coriander, fenugreek, star anise, black pepper and the all-important allspice) and fry until fragrant.

Reduce heat to medium and add 2 cups of chopped tomatoes, half a tablespoon of vinegar, a few sprigs of fresh thyme and enough stock (preferred) or water to just barely cover the meat.

Bring the pot to a boil, then lower heat, partially cover and simmer until the meat is tender and the liquid has reduced in volume by about 1/3, about 4-5 hours, adding diced sweet potatoes during the last hour. Remember to give the pot a stir once an hour and add a little liquid if needed to keep it from drying out.

Adjust flavor with sea salt and black pepper if you think it necessary, then ladle into bowls, top with slivered scallions and a sprig of thyme and serve immediately.

This post is part of Real Food Wednesday!

4 Comments

Jenny said,

December 8, 2010 at 7:19 pm

Looks scrumptious! I have 2 due for processing soon, I’ll have to try this.

Reply
- Ren said,
  
  December 8, 2010 at 7:43 pm
  
  Thanks! Jealous that you have your own goats :-)
  
  Reply
Mike said,

December 12, 2010 at 12:28 am

Hi Ren, that Caribbean curry mix sounds interesting. I think I will try to mix my own.

Could you suggest a basic set of proportions for the 7 ingredients you listed
(turmeric, cumin, coriander, fenugreek, star anise, black pepper,allspice), to create the right overall flavoring?

Reply
- Ren said,
  
  December 12, 2010 at 1:32 pm
  
  Hi, Mike,
  
  Here are the approximate proportions that I used. All subject to taste, of course..
  
  1t turmeric
  1t cumin
  1T coriander
  1t fenugreek
  1t star anise
  1T black pepper
  1t allspice
  
  Reply