Allspice Porch · Main dishes

Slow-Braised Curry Goat with Potatoes

Name: Slow-Braised Curry Goat with Potatoes
Total time: 160 min
Yield: 4 servings
Ingredients: 1200 g Bone-in goat shoulder; 2 whole Onion; 4 clove Garlic; 20 g Fresh ginger; 10 g Fresh thyme; 1 whole Scotch bonnet pepper; 2 tbsp Caribbean curry powder; 1 tsp Ground allspice; 1 tsp Turmeric; 1 tsp Ground cumin; 500 g Potatoes; 2 whole Tomato; 500 ml Low-sodium chicken stock; 2 tbsp Neutral oil; 1.5 tsp Salt; 0.5 tsp Black pepper; 1 whole Lime; 3 whole Green onions; 2 whole Bay leaves; 300 ml Water

Bone-in goat shoulder browned, then braised with curry spices, thyme and potato until a fork slides in. A long Sunday pot, finished with lime and green onion.

160 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Bone-in goat shoulder1200 g
Onion2 whole
Garlic4 clove
Fresh ginger20 g
Fresh thyme10 g
Scotch bonnet pepper1 whole
Caribbean curry powder2 tbsp
Ground allspice1 tsp
Turmeric1 tsp
Ground cumin1 tsp
Potatoes500 g
Tomato2 whole
Low-sodium chicken stock500 ml
Neutral oil2 tbsp
Salt1.5 tsp
Black pepper0.5 tsp
Lime1 whole
Green onions3 whole
Bay leaves2 whole
Water300 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

None of the measured ingredients are a major allergen. Check stock and curry powder labels.

Method

Cut and brown the goat

Cut the goat into 5 cm chunks, leaving the bone in the pieces that have one. Pat them dry and season with 0.5 tsp of the salt and the black pepper. Warm the oil in a heavy pot over medium-high heat. Brown the goat in batches, 3–4 minutes per side, and transfer it to a clean plate. Wash your hands and the board.

Bloom the spices

Dice the onions and tomatoes. Mince the garlic and grate the ginger. Stem and seed the scotch bonnet, wearing gloves, and mince it. Lower the heat to medium. Cook the onion in the pot for 6 minutes, until soft. Stir in the garlic, ginger, curry powder, allspice, turmeric and cumin for 1 minute, until the spices smell toasted and the paste darkens. If it sticks, add a splash of the water.

Braise well past 71°C

Return the goat and any juices. Add the tomato, thyme sprigs, bay leaves, scotch bonnet, stock and the remaining salt. Bring to a simmer, cover and cook on low for 90 minutes. Check the thickest piece away from the bone: this braise is cooked well past 71°C (160°F), until a fork slides in with little resistance. That often takes 2 hours in total. Add some of the water if the pot looks dry. Do not stop when it first passes 71°C; goat shoulder is still tough there.

Add the potatoes and serve

Peel the potatoes and cut them into 3 cm chunks. Stir them in, cover and cook for 20–25 minutes more, until they are tender and the goat is still yielding. The meat should stay well above 71°C. Slice the green onions and stir in most of them with the lime juice. Rest 5 minutes, then serve with the rest of the green onion on top. Take out the bay leaves and thyme stems.

Goat on the bone wants time, not a higher flame. If it is still tight at 90 minutes, give it another 30 with the lid on. A reading of 71°C only means it has passed the safe mark; tenderness comes later.

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