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Bahamian Coconut Curried Goat
Tender goat meat simmered in a rich, aromatic curry sauce infused with coconut milk, Scotch bonnet peppers, and traditional Bahamian spices.
đ§ Ingredienser
- 2 lbs Goat meat(cut into 1.5-inch cubes)
- 3 tbsp Vegetable oil
- 2 large Yellow onions(chopped)
- 6 minced Garlic cloves
- 1 tbsp Ginger(freshly grated)
- 1-2 whole Scotch bonnet pepper(seeded and minced (adjust to heat preference))
- 3 tbsp Curry powder
- 1 tsp Turmeric powder
- 4 whole Allspice berries
- 3 fresh Thyme sprigs
- 13.5 oz Canned coconut milk(full-fat)
- 2 cups Water or goat broth
- to taste Salt
- to taste Black pepper(freshly ground)
- 2 chopped Scallions(for garnish)
đšâđł Instruktioner
- 1
Pat the goat meat dry with paper towels and season generously with salt and pepper.
đĄ Proffstips: Ensuring the meat is dry helps with browning. - 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the goat meat in batches, about 3-4 minutes per side. Remove meat and set aside.
- 3
Reduce heat to medium. Add chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes.
- 4
Add minced garlic, grated ginger, and minced Scotch bonnet pepper. Cook for 1-2 minutes until fragrant.
- 5
Stir in the curry powder and turmeric. Cook for another minute, stirring constantly, to toast the spices.
- 6
Return the browned goat meat to the pot. Add the allspice berries and thyme sprigs. Pour in the coconut milk and water (or broth). Stir to combine, scraping up any browned bits from the bottom of the pot.
đĄ Proffstips: Ensure all meat is submerged in liquid. - 7
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 2 to 2.5 hours, or until the goat meat is very tender and falling apart. Stir occasionally.
đĄ Proffstips: Low and slow cooking is key for tender goat meat. - 8
Once the goat is tender, remove the lid and simmer for an additional 15-20 minutes to thicken the sauce to your desired consistency. Adjust seasoning with salt and pepper.
- 9
Remove thyme sprigs and allspice berries before serving. Garnish with chopped scallions.
đĄ Proffstips: Serve hot.
đĄ Proffstips
- âGoat meat can be tough if not cooked long enough. Patience is key.
- âAdjust the amount of Scotch bonnet pepper based on your spice tolerance.
- âFor a deeper flavor, marinate the goat meat overnight in a mixture of curry powder, garlic, ginger, and a splash of lime juice.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add diced potatoes or sweet potatoes during the last hour of cooking.
- Incorporate other vegetables like bell peppers or carrots.
- Serve with a side of rice and peas or fried plantains.