Dominica Coconut Curried Goat
A rich and flavorful curried goat dish, slow-cooked with coconut milk, aromatic spices, and local herbs, offering a taste of Dominica's vibrant culinary heritage.
🧂 Ingredients
- 1.5 kg Goat meat(cut into 2-inch pieces, bone-in or boneless)
- 400 ml Coconut milk(full fat)
- 2 medium Onions(chopped)
- 6 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 small Scotch bonnet pepper(finely chopped, seeds removed for less heat)
- 3 tbsp Curry powder(Trinidadian or Caribbean style)
- 1 tsp Turmeric powder
- 2 sprigs Thyme(fresh)
- 2 leaves Bay leaf
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- as needed Water
👨🍳 Instructions
- 1
Season the goat meat generously with salt and black pepper. Set aside.
- 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the goat meat in batches until well-seared on all sides. Remove meat and set aside.
- 3
Reduce heat to medium. Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- 4
Stir in the curry powder and turmeric powder. Cook for 1-2 minutes, stirring constantly, until fragrant and the spices coat the onions and aromatics.
- 5
Return the browned goat meat to the pot. Add the chopped scotch bonnet pepper, thyme sprigs, and bay leaves. Stir to combine with the spice mixture.
- 6
Pour in the coconut milk and enough water to just cover the meat. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 to 2.5 hours, or until the goat meat is very tender. Stir occasionally and add more water if the curry becomes too dry.
- 7
Once the goat is tender, remove the lid and simmer for another 15-20 minutes to allow the sauce to thicken to your desired consistency. Adjust seasoning with salt and pepper if needed. Remove thyme sprigs and bay leaves before serving.
💡 Pro Tips
- ✓For a deeper flavor, marinate the goat meat with curry powder, salt, and pepper for at least 30 minutes (or overnight) before cooking.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference. For a milder heat, remove all seeds and membranes.
- ✓Slow cooking is key to tender goat meat. Do not rush the process.
- ✓Serve with rice and peas, boiled green bananas, or fried plantains.
🔄 Variations
- Add diced potatoes or sweet potatoes during the last hour of cooking for a heartier stew.
- Incorporate a tablespoon of tamarind paste for a slight tanginess.
- For a richer sauce, use a combination of coconut milk and a small amount of heavy cream.