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Curry Goat

Curry Goat

/ Lamb Recipes

This fall-off-the-bone marinated and slow-cooked goat is just one of many dishes that show up in Cane chef Peter Prime’s take on a Trinidadian lime—a hangout, or in this case, a full-on roti lime feast. The main flavor of this dish is owed to Trinidad and Tobago’s Chief Hot & Spicy curry powder, made specifically for duck and goat. It’s stronger and hotter than your typical Madras curry powder, so it stands up to the assertive flavor of meat. You can purchase it online or doctor up Madras curry powder to use in its place: Combine 3 Tbsp. Madras curry powder, 1 Tbsp. ground coriander powder, 2 tsp. ground fennel seeds, and 1 tsp. freshly ground black pepper. Serve the Curry Goat alongside Fruit Chow, Aloo and Chana, Tomato Choka, and the main event: the flaky Buss Up Shut Paratha Roti.

Ingredients

4 – 6 Servings

goat

3

lb. cubed bone-in goat or lamb stew meat

Juice of 2 limes

1

½

cup finely chopped garlic

¼

cup vegetable oil

2

Tbsp. Chief Hot & Spicy Duck/Goat Curry Powder

1

Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

1

tsp. freshly ground black pepper

assembly

2

Tbsp. vegetable oil

3

Tbsp. Chief Hot & Spicy Duck/Goat Curry Powder

2

tsp. ground cumin

1

medium onion, finely chopped

3

garlic cloves, finely chopped

2

Scotch bonnet or habanero chiles, 1 finely chopped, 1 whole

½

Juice of 1 lime

Kosher salt

Sliced chives (for serving)

Preparation

  1. Goat

    Step 1

    Using your hands, toss goat, lime juice, Green Seasoning, garlic, oil, curry powder, salt, and pepper in a medium bowl to coat meat. Cover bowl and let sit at room temperature at least 2 hours, or chill up to 12 hours (go the full time if you can).

  2. Assembly

    Step 2

    Heat oil in a large Dutch oven or other heavy pot over medium-high. Add curry powder and cumin and cook, stirring constantly, until fragrant and slightly darkened in color, about 30 seconds. Working in 2 batches, add goat and marinade and cook, turning occasionally, until outside is lightly cooked but not browned and marinade darkens in color, about 2 minutes per side. Transfer goat to a plate.

    Step 3

    Combine onion, garlic, chopped chile, and Green Seasoning in same pot and cook, stirring and scraping up any browned bits stuck to bottom of pot, about 1 minute, then continue to cook, stirring occasionally, until onion is softened and translucent, about 5 minutes longer. Return goat to pot along with any remaining marinade. Add remaining whole chile and reduce heat to medium-low. Gently stir to combine, cover, and cook until meat begins to simmer in the marinade and release some of its juices, about 10 minutes. Uncover and stir.

    Step 4

    Partially cover pot and continue to simmer, stirring gently every 10 minutes or so, until liquid evaporates, then add just enough water to scrape up browned bits stuck to pot; repeat process of simmering and adding water until meat is falling from the bone and curry is thick and deeply colored, 2–3 hours total. Mix in lime juice and season with salt. Top with chives just before serving.

  3. How it all comes together

    Step 5

    Use the silky shreds of roti to scoop up all the various curries, chows and chokas that make up this roti lime feast.

    Photo by Rey Lopez

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