Curried Goat
Updated February 15, 2021
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 2 hours, plus 12 hours’ marinating
- Rating
- Comments
- Read comments
Advertisement
Ingredients
FOR THE JAMAICAN CURRY POWDER
4 tablespoons cumin seeds
4 tablespoons coriander seeds
2 tablespoons ground turmeric
1 tablespoon fenugreek seeds
1 tablespoon ground black pepper
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons ground allspice
FOR THE GOAT
3 pounds boneless goat meat, such as shoulder or leg, cut into 2-inch cubes
½ cup vegetable or canola oil
1 large white onion, sliced
6 garlic cloves, minced
1 Scotch bonnet chile, sliced, seeds removed
3 fresh thyme sprigs
2 teaspoons Lawry’s Seasoned Salt, plus more if needed
¼ teaspoon ground black pepper
3 medium russet potatoes, peeled and chopped into 1-inch pieces
Cooked white rice, for serving
Nutritional analysis per serving (8 to 10 servings)
29 grams carbs; 78 milligrams cholesterol; 378 calories; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 4 grams fiber; 589 milligrams sodium; 32 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Prepare the Jamaican curry powder: In a skillet, toast the spices over low heat, gently shaking the pan, until fragrant, about 2 minutes. Let cool. Transfer to a spice grinder, blender or mini food processor and pulse until the mixture forms a fine powder.
- Step 2
Prepare the goat: Set the meat in a large bowl. Put on a pair of disposable latex or vinyl gloves. (Scotch bonnet chile can be very hot to the touch.) Add the oil, onion, garlic, chile, thyme sprigs, seasoned salt, black pepper and half the prepared Jamaican curry powder (or 4 tablespoons store-bought) to the bowl and massage the marinade into the meat. (Save remaining spice mix for another use.)
- Step 3
Transfer the meat to an airtight container and refrigerate at least 12 hours and up to 3 days.
- Step 4
Place the meat in a large pot or Dutch oven. Add the potatoes and 2 cups water. Cook over medium-high heat until the mixture comes to a boil.
- Step 5
Reduce the heat to low, cover and simmer, stirring every 20 minutes, until the potatoes break down, the sauce has thickened and the meat is tender and cooked through, about 1 ½ to 2 hours. The curried goat will look like a thick stew. Add more seasoned salt, if needed. Serve with the rice.
Private Notes
Comments
Goat is the most widely eaten meat in the world and is truly delicious; for this recipe I urge you to find a butcher who carries it -- halal butchers usually do. The other wonderful thing about goat is that it has fewer calories than any other meat including chicken. In addition, virtually all goats in this country are raised on small farms and thus are not subjected to the horrors of industrialized food production.
I served this with rice and peas and steamed cabbage, and it definitely brought be back to the Caribbean. I used bone-in goat, and it wasn't quite as tender as I'd like after two hours, but the potatoes were close to disintegrating. Next time, I'll cook the goat for 2.5 hours, and add the potatoes at the one hour mark.
Can this be made with chicken? Any suggested adjustments?
Cooked in Instant Pot for 45 mins and meat was tender and falling off the bone. Added 1/2 cup coconut milk and 1/2 cup water to the pot which made a lot a delicious sauce. I usually omit the potato when using the Instant Pot but canned chickpeas is a nice addition Added 1 bay leaf and a few allspice berries to the pot. Used packaged curry powder which was perfect and will save a ton of time and ingredients. I’m partial to Chief curry powder (Brand from Trinidad). Didn’t use Lawry’s - regular salt or Cajun seasoning works fine. 12 hour marinade is great but even a couple of hours marinating works out just fine.
Yeah, i know, i know - if I didn't cook it exactly as written . . . Just want to share with you: worked beautifully with pork tenderloin - I was fresh out of goat!
I don't understand why this recipe has you make twice as much spice mixture as you need... Why not just make half the quantity? Spices lose flavor quickly after toasting and grinding. Better to use fresh. I ended up just using all of it and, ironically, I still found this to be a little anemic in the flavor department. It needed a lot of salt, some fish sauce, lime juice, and hot sauce. Not bad, but a little disappointing.
I wanted to come back and say that the flavor improves a lot by day two and three! Leftovers were delicious. Next time I will make it ahead of time. And I'll still use all the spice mixture, haha.