Welcome to the world of Caribbean flavors with our irresistible dish: Flavourful West Indian Curried Goat with a Spicy Twist. This recipe takes you on a culinary journey to the vibrant and aromatic cuisine of the West Indies, where tender goat meat is infused with a blend of rich spices and the fiery heat of Scotch bonnet chili sauce. Each bite is a harmonious symphony of flavors, from the aromatic curry powder and allspice to the piquant ginger and fresh herbs. Marinated to perfection, the goat meat becomes tender and succulent, while the addition of toasted flour adds depth and richness to the luscious sauce. With the option to adjust the spice level to your liking, this dish is sure to tantalize your taste buds and transport you to the sun-soaked shores of the Caribbean. Get ready to savor a bowl of pure culinary delight that will leave you craving more.
- 2½ lb goat meat
- 2½ tbsp curry powder (high-quality or homemade)
- 4-5 cloves of garlic, crushed
- 1 medium-sized onion, finely chopped
- 1 tsp grated fresh ginger
- 1 tsp ground allspice
- 1½ tsp salt, divided
- 6 pimento berries (allspice), crushed
- 2 stalks scallion, chopped
- 3 sprigs thyme
- 1 tsp Chef Wayne's Traditional West Indian Scotch Bonnet Chilli Sauce (adjust to taste)
- 1 large potato, peeled and diced
- Cooking oil
- 1/4 cup browned all-purpose flour (toasted separately)
- Water or coconut milk (to cover the meat)
- Lime or lemon, for washing the meat
- 2 tbsp vinegar, for washing the meat
- Fresh cilantro or parsley, for garnish
Wash the goat meat in water with vinegar and juice from the lime/lemon. Drain away all excess water.
In a large enough bowl, season the meat with 1½ tablespoons of curry powder, 1/2 teaspoon of salt, crushed pimento berries, ginger, scallion, onion, and garlic. Drizzle about 2-3 tablespoons of oil over the meat and rub the seasoning in. Leave to marinate for at least 4-6 hours or overnight for best results.
Toast the all-purpose flour in a dry skillet until it turns light brown, stirring constantly. Remove from heat and set aside.
Place a medium-sized stock pot on low-medium heat and add about 2 tablespoons of cooking oil. Add the remaining 1 tablespoon of curry powder and let it heat up (be careful not to burn the curry powder).
Add the marinated goat meat to the pot and sear it on all sides.
Add the browned flour, crushed garlic, remaining 1 teaspoon of salt, ground allspice, and enough water or coconut milk to cover the meat by one to two inches. Stir well.
Cover the pot and let the curried goat simmer on low heat for one and a half to two hours, or until the meat is tender. Occasionally stir and check the curry to ensure there is enough liquid in the pot and that the sauce isn't catching on the bottom.
Add the diced potato and fresh thyme to the pot. Continue simmering on low heat until the potato is cooked and the sauce has thickened to your desired consistency.
For an extra spicy curry, you can add an additional teaspoon of Chef Wayne's Traditional West Indian Scotch Bonnet Chilli Sauce, adjusting according to your taste preference.
Garnish with freshly chopped cilantro or parsley before serving.
Enjoy the improved West Indian Curried Goat with a delightful blend of flavors and a touch of spice from the Scotch bonnet chili sauce!