Curried Goat Meal
Goat is one of those meats most Americans skip, but it's the most consumed red meat on the planet for a reason — it's lean, deeply flavored, and takes to braising like nothing else. The key is patience. You're not rushing this. Low and slow lets the connective tissue break down until the meat is falling-apart tender. I marinate overnight with curry powder, allspice, thyme, garlic, and scotch bonnet to let those flavors penetrate deep into the bone. Brown the pieces hard before braising — that sear is where half the flavor comes from. The sauce should be thick and rich by the time you're done, not watery. If it's thin, pull the lid off for the last 20 minutes and let it reduce. Serve over white rice so the sauce has something to soak into. This is a weekend cook, not a Tuesday night dinner — plan accordingly.
Equipment
- Large Pot
- Dutch Oven
- Lid
Ingredients
Curried Goat Stew
- 1 portion Batch Jamaican Curried Goat thawed with sauce
- 2 cup Potatoes peeled, diced into 1-inch cubes, Red Bliss or Yukon Gold
- 1 cup Carrots sliced
- 1 cup Chicken Stock if needed to loosen sauce
Serving
- Steamed White Rice, Rice and Peas, or Roti
Instructions
Cook
- Add the batch curried goat with its sauce to a large pot or Dutch oven over medium heat.
- If the sauce is too thick after thawing, add chicken stock a splash at a time to loosen it to a stew consistency.
- Bring to a simmer.
- Add the diced potatoes and sliced carrots.
- Stir gently to combine.
- Add more stock if needed so the sauce mostly covers the vegetables.
- Cover and simmer for 25-30 minutes until the potatoes and carrots are tender.
- Stir occasionally to prevent sticking.
Finish and Serve
- Taste and adjust seasoning with salt and pepper.
- Serve hot over steamed white rice, rice and peas, or with roti.
Notes
Tender curried goat slow-braised in Jamaican curry sauce until it falls off the bone. A rich, flavorful plate that's worth every minute of cook time.
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