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Grenadian-Style Curried Goat

Monday, 26 May 2008


For this recipe, use a good quality imported curry powder; the domestic curry powders just don't have the taste or the punch needed for this recipe. Serve this dish with rice and peas or fried plantains or cooked yams.


At a glance
Cooking Method
Heat Level
Scotch Bonnet
Main Course
  • 2 pounds fresh goat (or lamb), cut into large pieces, washed

  • 2 tablespoons fresh lime juice

  • 4 tablespoons freshly grated ginger

  • 1 teaspoon salt

  • 4 tablespoons vegetable oil (use coconut oil if available)

  • 4 tablespoons white sugar

  • 2 hot Scotch bonnet (or habanero) chiles, seeds and stems removed, minced

  • 6 cloves garlic, minced

  • 2 cups chopped onion

  • 1 tomato, peeled, seeded, and chopped

  • 3/4 cup tomato sauce

  • 4 tablespoons imported curry powder

  • 3 teaspoons dried thyme, or 4 sprigs fresh thyme

  • 1 cup water, if necessary


Put the cut-up goat in a large, shallow glass dish. Drizzle the lime juice over the meat, and spread the ginger over the meat. Sprinkle the meat with the salt, then cover the pan and marinate in the refrigerator for 4 to 6 hours.

Heat a very large, heavy casserole to a high heat, add the oil and the sugar, and allow the mixture to carmelize. Add the meat and remove the casserole from the heat and allow the meat to brown without stirring for 30 seconds. Return the pan to the heat, stir the meat, and finishing browning it.

Turn the heat down to medium and cook for 10 to 15 minutes, carefully turning and stirring the meat.

Add the chile peppers, garlic, and onion; reduce the heat to a simmer, cover, and simmer for 20 minutes stirring twice. Then add the remaining ingredients, cover, and simmer for 1 ½ to 2 hours, or until the meat is tender. Stir the meat occasionally and check to make sure it doesn't burn. Add more water, if necessary.


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