In 1997 we were travelling in the Caribbean and fell in love with the cuisine. It is bold and full of flavour. I found that the local Indian spice shop that I walk past every day now carries goat. Time for curry goat!

If you have tried goat and are not keen on it, substitute for lamb or another protein. As there is no salt added, I use the molasses to balance the flavours.

I found this recipe on Gourmet Traveller from Pete Evans with some tweaks.

Ingredients

1 kg bone in or boneless goat cut into 5cm pieces (if boned then get the butcher to cut it for you)
80 ml (1/3 cup) melted coconut oil or ghee
1 onion, coarsely chopped
1 habanero chilli, seeded, finely chopped (I use long red chili keeping the seed in and 1 dried chilli)
4 medium garlic cloves, finely chopped
4 cm ginger grated
500 ml beef or veal stock
400 ml canned coconut milk
4 vine-ripened tomatoes, coarsely chopped (but use what is available)
1 tsp fresh thyme
300 gm sweet potato, cut into 2.5m pieces
12 okra, halved (I use 2 hand fulls of green beans as we don’t like okra)
1-2 tbsp molasses to taste (instead of salt)

Jamaican curry powder

1½ tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp yellow mustard seeds
1 tbsp fenugreek seeds
1 tbsp whole allspice
2 star anise
2½ tbsp ground turmeric

Instructions

1. For Jamaican curry powder, dry-roast whole spices in a frying pan over medium heat until fragrant (5 minutes until the mustard seeds start popping). Set aside to cool, then finely grind in a spice grinder, add turmeric, stir to combine and set aside.
2. Pat goat dry with paper towels, then combine in a large bowl with 2 tbsp oil or ghee and half the Jamaican curry powder, toss to coat, then cover with plastic wrap and refrigerate to marinate (1-3 hour).
3. Heat 1 tbsp oil in a large saucepan over medium heat. Add goat in batches (don’t overcrowd the pan) and brown well (1-2 minutes each side). Remove from pan and set aside.
4. Add 1 tbsp oil to the pan, cook onion and chilli, stirring occasionally, until just starting to colour (5 minutes), then add garlic, ginger and remaining Jamaican curry powder, mix well and stir occasionally until fragrant (1-2 minutes).
5. Return meat to pan, add stock, coconut milk, tomatoes and thyme, stir to combine, season to taste, bring to the boil, then reduce heat to low and simmer until goat is tender (1¾-2¼ hours).
6. Skim the scum and fat before stirring.
7. Add sweet potato and simmer until tender (25-30 minutes).
8. Add okra and cook until just tender (5-10 minutes).
9. Skim off fat from the top, Add the molasses and season to taste (if you must).

To Serve

Serve with cauliflower rice or boiled potato.

Adapted from Pete Evans’ recipe on Gourmet Traveller.