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Grenada Curry Goat
Grenada Curry Goat is a traditional Grenadian (from the Island of Grenada) recipe for a classic curry of goat meat and tomatoes made using the local curry spice blend. The full recipe is presented here and I hope you enjoy this classic Grenadian version of: Grenada Curry Goat.
prep time
15 minutes
cook time
40 minutes
Total Time:
55 minutes
Additional Time:
(+over-night marinating)
Serves:
6
Rating: 
Tags : CurrySpice RecipesGrenada Recipes
Though imported Madras-style curry powders are common on Grenada, the island is known for its spices; being a major producer of nutmeg. Thus, this curry is best prepared with a local curry powder (see my recipe for
Grenada curry powder to make your own). Goat meat also provides a certain richness to a curry which is why it's so beloved across the Caribbean. This is the classic Grenadan version of the curry.
Ingredients:
1kg of goat meat (preferably with bones), cleaned and chopped into pieces
4 tbsp white sugar
2 tbsp freshly-squeezed lime juice
4 tbsp fresh ginger, grated
6 garlic cloves, grated
60g of chopped onion
400g tin of chopped tomatoes
4 tbsp coconut oil
5 tbsp of
Grenada curry powder (or medium Madras)
5 sprigs of fresh thyme
Salt to taste
2 scotch bonnet chillies, finely chopped
375ml of stock
Method:
Place the goat meat in a large bowl. Add the lime juice, ginger, garlic, salt and half of the curry powder then massage into the meat. Cover and refrigerate for up to 24 hours (the longer you marinate, the better the flavours — marinate over night at the very least).
Place a large cast iron casserole (Dutch oven) over high heat. Once hot add the oil then add in the sugar. Stir the sugar in the oil until the mixture caramelises. Use your highest heat setting.
Once the sugar has darkened to your liking (but ensure it does not burn), add the meat and remove the pot from the heat, then and allow the meat to brown without stirring for 30 seconds. At this point, place the pot back on the fire stir the meat, and finishing browning it to ensure its coloured all over.
Reduce the heat to medium and cook for about 10 minutes, whilst carefully stirring from time to time.
At this point add the chillies and onion and stir-fry for 4 minutes until the onions are just tender. Next pour in the stock next to the meat (not on the meat) and then gently stir to combine.
Reduce your heat to its lowest setting, cover the pan and simmer for 20 minutes stirring twice. Then add the remaining ingredients of curry powder, thyme sprigs and chopped tomatoes. Re-cover and simmer for up to 3 hours, or until the meat is tender (when done it should melt in your mouth).
Make sure that you stir the curry from time to time and add extra water if it’s starting to look a little dry. Once finished you should be left with a succulent juicy curry.
In Grenada, curry goat is typically served with rice and peas and fried plantain.
