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Saint Vincent Curried Goat
A rich and flavorful curried goat stew, slow-cooked to tender perfection with aromatic Caribbean spices, coconut milk, and root vegetables. This dish embodies the hearty and comforting aspect of Vincentian home cooking.
đ§ Ingredienser
- 1.5 kg Goat meat(cut into 2-inch pieces, bone-in preferred)
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 6 cloves Garlic(minced)
- 2 tbsp Ginger(freshly grated)
- 1 whole Scotch bonnet pepper(seeded and minced (optional, for heat))
- 3 tbsp Curry powder
- 1 tsp Ground turmeric
- 1 tsp Ground allspice
- 1 tbsp Thyme(fresh, chopped)
- 1 can (13.5 oz) Coconut milk(full-fat)
- 2 cups Water or goat broth
- 2 medium Sweet potatoes(peeled and cut into 1-inch cubes)
- 2 medium Carrots(peeled and cut into 1-inch chunks)
- to taste Salt
- to taste Black pepper
- for garnish Fresh cilantro or parsley(chopped)
đšâđł Instruktioner
- 1
Season the goat meat generously with salt and black pepper.
đĄ Proffstips: Allowing the meat to marinate for at least 30 minutes (or overnight in the refrigerator) will enhance the flavor. - 2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the goat meat in batches, ensuring not to overcrowd the pot. Remove the browned meat and set aside.
- 3
Reduce the heat to medium. Add the chopped onions to the pot and sauté until softened and lightly browned, about 5-7 minutes.
- 4
Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
- 5
Stir in the curry powder, turmeric, and allspice. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- 6
Return the browned goat meat to the pot. Add the coconut milk, water or broth, chopped thyme, and the optional minced scotch bonnet pepper. Stir to combine.
đĄ Proffstips: If using a whole scotch bonnet, ensure it is pricked or slit to release its heat, or leave it whole to infuse flavor without excessive spice. - 7
Bring the mixture to a simmer, then reduce the heat to low, cover the pot tightly, and let it cook for at least 2 hours, or until the goat meat is very tender.
đĄ Proffstips: Stir occasionally to prevent sticking. If the stew becomes too thick, add a little more water or broth. - 8
Add the cubed sweet potatoes and carrots to the pot. Stir to combine, cover, and continue to simmer for another 30-45 minutes, or until the vegetables are tender.
- 9
Taste and adjust seasoning with salt and black pepper as needed. Remove the whole scotch bonnet pepper if used.
đĄ Proffstips: The stew should be rich and slightly thickened. - 10
Serve hot, garnished with fresh chopped cilantro or parsley. Traditionally served with rice, roti, or boiled ground provisions like yam or dasheen.
đĄ Proffstips: Allowing the stew to rest for about 10-15 minutes after cooking can help the flavors meld.
đĄ Proffstips
- âUsing bone-in goat meat adds more flavor to the stew.
- âSlow cooking is key to achieving tender goat meat.
- âAdjust the amount of scotch bonnet pepper to your spice preference.
- âIf you can't find goat meat, lamb or beef can be substituted, though cooking times may vary.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other root vegetables like dasheen, yams, or cassava.
- For a richer flavor, a tablespoon of tamarind paste can be added.
- A splash of rum can be added during the simmering process for an extra layer of flavor.