Goat Curry

• 2 pounds goat meat, cut into chunks
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 Scotch bonnet peppers, seeded and minced (optional)
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• Salt to taste
• Fresh cilantro, chopped for garnish

Steps

1. 1 Heat oil in a large pot over medium heat. Add goat meat and brown on all sides.
2. 2 Remove meat and set aside. Sauté onions in the same pot until translucent.
3. 3 Add garlic, ginger, and peppers; cook until fragrant.
4. 4 Stir in curry powder, cumin, and coriander, toasting spices for about a minute.
5. 5 Return goat to the pot. Add tomatoes, coconut milk, and broth.
6. 6 Bring to a boil, then reduce heat, cover, and simmer for about 1.5 hours, or until meat is tender.
7. 7 Season with salt to taste. Garnish with cilantro before serving.

Equipment

• Large pot with lid

Variations

• Substitute goat with lamb for a similar flavor profile.
• Add potatoes or chickpeas for extra heartiness.

Substitutions

• If Scotch bonnet peppers are unavailable, substitute with habanero peppers.

Pairings

• Basmati rice
• Warm naan bread

Nutrition

Tips

• For a milder curry, reduce or omit the Scotch bonnet peppers.
• Goat meat can be tough; ensure it simmers long enough to become tender.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly.

Serving Suggestions

• Serve with steamed rice or roti.
• Pair with a cooling cucumber raita.

FAQ