West Indian Curried Goat #SundaySupper

Curry is a very traditional meal in the caribbean.  Many families make curried chicken, beef, goat, and seafood on a regular basis.  One of my favorite dishes is curried chicken with macaroni and cheese.  I could eat this meal everyday, all day.

For this weeks #sundaysupper, I decided to make the traditional caribbean holiday meal of curried goat.  Goat can be relatively expensive, so it is not a meat that is eaten as often as chicken or beef.  Goat is also a meat that many families prefer to make only on special occasions.   Well there is nothing more special than the Christmas holiday, and I am so happy that I am able to share this meal for #sundaysupper.

West Indian Curried Goat

Here is how to prepare:

Dice up 2 pounds for boneless goat meat. I normally get my goat meat at a local Indian market.

In a bowl add 6 tablespoons West Indian curry powder, 3/4 tablespoon ground allspice, and salt/pepper.

This is the curry powder that I prefer.

Rub curry into the meat. Once done, allow meat to marinate for at least 30 minutes. You may want to apply disposable gloves when you do this since curry can stain your hands.

In a cast iron dutch oven or large stock pot, add 1/4 cup canola oil and place on med heat. Once hot, add meat in batches to the pot. You don’t want to overcrowd the pot, so it’s necessary to add meat in batches.

Cook meat until brown on both sides. Remove and add to a bowl. You will do this until all of the meat has been browned.

Next add 1 medium onion chopped and 1 small habanero pepper cut in 1/2 and seeds removed to the pot. Add a little bit more canola oil is needed. Saute until onions begin to soften. Once this happens, add 2 tablespoons chopped garlic, and 1/2 tablespoon minced ginger to the pot and mix well. Season with salt/pepper if needed. Allow to cook for about 2-3 minutes on medium heat. Stir occasionally to prevent vegetables from sticking to the bottom of the pot.

Next add browned goat meat and drippings back into the pot and mix well.

Once mixed, add 1 cup unsweetened coconut milk, 8 ounces of tomato sauce, 3 cups beef broth, and 1/2-1 tablespoon dried thyme leaves. Mix well. Cover pot, and place on low-medium heat. Allow goat to simmer for about 2 hours or until goat meat becomes fork tender. Checking occasionally and stirring to make sure that nothing is sticking to the bottom of pot.

While goat is cooking, add 2 cups diced potatoes and water to another pot and place on medium heat. Once water starts to boil, cook potatoes for an additional 2-3 minutes, then turn off heat.

Strain potatoes and set aside for later use.

Once goat meat is fork tender, add potatoes to pot and allow to simmer for about 15-20 minutes. You want potatoes to be soft, but not mushy.

When done, serve curried goat with rice and vegetables.

Recipe adapted from www.simplerecipes.com
Enjoy!!!
Rox

Please me sure to visit the other participants listed below in this weeks #SundaySupper discussion.

Breakfast
- Orange Refrigerator Rolls by The Wimpy Vegetarian
- Eggs Benedict by Cindy’s Recipes and Writings
- Holiday Cream Cheese Tea Ring by That Skinny Chick can Bake
- Cinnamon Streusel Coffee Cake by Small Wallet Big Appetite

Appetizers & Snacks
- Chicken Liver Pate by Tora’s Real Food
- Bindaetteok {Mung Bean Pancakes}by Kimchi Mom
- Crab and Asparagus Soup by The Urban Mrs.
- Roasted Chestnuts by Curious Cuisiniere

Sides
- Potato Salad {Schwaebischer Kartoffelsalat} byGalactopdx
- Italian Orange Salad by Shockingly Delicious
- Sweet Potato Casserole by Magnolia Days
- Lightened up Twice Baked Mashed Potatoes by Real Nutrition
- Carrots au gratin by Juanitas Cocina

Main Dishes
- Char Siu Bao – Chinese Roast Pork Buns by
The Girl In The Little Red Kitchen
- Christmas Eve Pizza & Martinis by The Webicurian
- Savory Crepe Cake by Vintage Kitchen Notes
- West Indian Curried Goat by The ROXX Box
- Pot Cheese and Potato Cheese Pierogies by
Cupcakes and Kale chips
- Seafood Gumbo and Grilled Oysters: A Louisiana Christmas
Tradition by the Catholic Foodie
- Mom’s Paella by What Smells So Good?
- Portuguese inspired Chorizo Crown Pork Roast by
The Family Foodie
- Dorie’s Chicken in a Pot by Gotta Get Baked
- New Year’s Eve Buckwheat Noodles with Mochi by The Ninja Baker
- Crab Cakes for Christmas Eve by Daddy Knows Less
- Mile High Lasagna by Cravings of a Lunatic
- Red Chile Pork Tamales by Home Cooking Memories

Desserts
- Pizzelles {Italian Wafer Cookies} by Chocolate Moosey
- Fudge by Dinner Dishes and Desserts
- Crescent Cookies by Cookistry
- Christmas Stollen by Hezzi D’s Books and Cooks
- #GlutenFree Cookies for Santa by The Cooking Underwriter
- Pfeffernusse by The Foodie Army Wife
- Creme De Menthe Cake by I Run for Wine
- Panettone Bread Pudding by the Country Girl in the Village
- Spiced Gingerbread Gooey Butter Cake | A twist on a St. Louis
Favorite by Daily Dish Recipes
- Chocolate Gingerbread Layer Cake with Eggnog Cream Cheese by
Crispy Bits and Burnt Ends
- Jamaican Christmas Pudding by Lovely Pantry
- White Chocolate Cranberry Santa Cookies by Mooshu Jenne
- Christmas Tree Cookies by Damn Delicious
- Old Fashioned Lady Fingers {Creamhorns} by The Meltaways
- Rose Milk Almond Falooda {Indian Dessert Drink} by
Sue’s  Nutrition Buzz

Drinks
- Wine Pairings by ENOFYLZ Wine Blog
- Cinnamon Infused Hot Chocolate with Southern Comfort Whipped
Cream by Mama Mommy Mom
- Mint Chocolate Cocoa by Mama’s Blissful Bites

Tagged as: Caribbean #SundaySupper, curry, goat, West Indian