There are only a few things that my husband likes more than fried chicken. One of those happens to be spicy curry, and the hotter the better. This recipe is another mash-up we made (see credit notes below). This curry is a delicious, straightforward, and spicy dish. One of the more successful curries I’ve made at home.
Remember, do not fear the goat. Goat is good!
- 4 tbsp cooking oil
- 2 lbs of boneless cubed stew goat meat
- 1-1/2 cups chopped onion
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 3 scotch bonnet peppers, seeds/stems removed & finely chopped
- 3 tbsp curry powder (we use a mixture of hot and regular curry)
- 5 whole allspice berries
- 1/4 tsp dried thyme
- 1 tbsp tomato paste
- 1 quart beef stock
- 1-1/4 tsp kosher salt
- 1/2 tsp ground pepper
- 2 medium potatoes, peeled and cubed
- Drain cubed goat meat of blood juices.
- Heat 3 tbsp oil over high to medium-high heat. Sear the goat meat in batches so as not to overcrowd the meat, and for approx. 5 minutes per batch. Remove and set aside.
- Reduce heat to medium. Add another tbsp oil to the pot with the onions and garlic. Cook until onion is translucent, about 10 minutes.
- Add curry powder, allspice, ginger, tomato paste, and scotch bonnet pepper. Stir and cook for another minute or until fragrant, scraping the pan as you go.
- Add the stock, salt, and pepper. Return goat to the pot. Bring just to a boil and then reduce to a simmer.
- Cover the pot and cook at a gentle simmer for two hours, or until the goat is tender. Remove the lid for the last thirty minutes to thicken the stock.
- Add the potato and cook another thirty minutes, or until the potatoes are tender and cooked through. If the potatoes are not cooking quickly enough, add the lid back.
- Serve with basmati rice and a sprig of fresh coriander for garnish, if you have it.
To develop the recipe above, we referenced the following versions of spicy goat curry available online: