This Caribbean goat stew goes a little outside of my comfort zone, but I’m glad I took the trip. After all, trying new things is really the point of all this cooking and blogging. With the onset of Fall, I’m deep in comfort food mode, making soups, stews and chowders, which remind me of living up North. Living in downtown Miami, we see a lot of Caribbean influences in the cuisine (and it still feels like summer). Just a few minutes from my home, you can get authentic Haitian goat stew, Cuban whole fried snapper and Jamaican callaloo.
The organic farm I purchase my meats and dairy from offers goat stew meat by the pound, so I decided to try some, stewed in rich Caribbean flavors like allspice, scotch bonnet peppers and Indian curry. The resulting stew is complex and delicious. The goat was very tender and flavorful. More flavorful than beef and free from any gamy flavor.
Curried goat is typically served with white rice (you need it with the heat of the peppers). I added lots of stew vegetables we are familiar with, like carrots, celery and potatoes. Because it was so spicy, I couldn’t share this dish with the baby, but between my husband and me, the leftovers disappeared fast. If you are able to find goat meat in your local grocery or a specialty market, I highly recommend it. It’s low in saturated fat and delicious. We will definitely be enjoying this dish again soon.
Note: I used boneless goat meat for this recipe, but it also works with chunks on the bone (probably better!). Use 4-5 pounds of bone-in meat.
- Salt and freshly ground pepper
- 2 pounds boneless goat meat, cubed
- 4 tablespoons olive oil
- 1 tablespoon grated ginger
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 large carrots, chopped
- 3 stalks celery, chopped
- 1 scotch bonnet pepper (or 1 teaspoon scotch bonnet pepper sauce)
- 5 tablespoons curry powder
- 1 bay leaf
- 1 tablespoon ground allspice
- 1 teaspoon ground cinnamon
- 1 tablespoon tomato paste
- 2 cups chicken or beef stock
- 1 cup water or white wine
- 2 tomatoes, chopped
- 4 Yukon Gold potatoes, cut into 1.5" chunks
- ¼ cup chopped parsley
Season the goat meat with salt and pepper and pat dry. Using a heavy skillet, brown the goat (in batches) in olive oil over medium heat. Remove from the pan and set aside. Add onions and ginger to the pan and cook until soft, about 5 minutes. Add the garlic, carrots, celery, scotch bonnet pepper (if using), curry powder, bay leaf, allspice and cinnamon. Cook and stir another 5-10 minutes.
Add the tomato paste, stock and water (or wine) to the pan. Return the goat meat to the pan. Bring to a simmer, then cover and cook for 40 minutes on low heat.
After 40 minutes, add the potatoes and tomatoes. Cook for an additional 30 minutes. Taste for seasonings and heat. Add salt and freshly ground pepper as needed. Sprinkle with parsley before serving.