Saba Curry Goat is a traditional Aruban recipe for a classic Caribbean curry (from the Dutch island of Saba) of goat meat in a very spicy gravy flavoured with local curry powder. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Saba Curry Goat.
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Curry is very much a common main meal on the Dutch island of Saba in the Caribbean. It's typically made with Chicken, goat meat (as in this recipe), breadfruit (the island's staple), seafood and also tannia. Saban curry also exemplifies the Caribbean's third curry tradition. Islands with British heritage use a curry powder that's ultimately derived from the Bay of Bengal (but with the addition of local allspice). French islands typically use colombo powder and Dutch islands tend to make what is more of a Suriname-style curry, often with the addition of Indonesian ketjap manis (sweet soy sauce) [or soy sauce as an alternative]. All these elements are seen in this recipe, with the addition of hot Caribbean chilli as well.
Ingredients:
1.8kg (2 lbs) goat meat (or substitute mutton or lamb)
3 limes
2 allspice leaves (or bay leaves)
1 clove of garlic, crushed
2 tomatoes, diced
2 onions, chopped
1 spring onion, sliced into rings
1 hot chilli (habanero or scotch bonnet), chopped
3 tbs Suriname masala curry powder
2 tbsp ketjap manis (sweet soy sauce) [substitute soy sauce at a pinch]
Sea salt and freshly-ground black pepper, to taste
Method:
Juice two of the limes, cut the third lime in half and set aside. Cut the goat meat into serving-sized pieces then place in a bowl. Cover with water and mix in the lime juice. Rub the liquid into the meat with your hands then set aside for 2 minutes. After this time drain the goat meat and rinse with water. Pat dry then rub all over with the lime halves. Set aside to dry.
Once the meat is dry bring a pan of lightly-salted water to a boil. Add in the bay leaves and goat, bring back to a boil, reduce to a simmer, cover and cook gently for about 80 minutes or until the goat is almost tender. Drain the goat meat, reserving 1l of the cooking liquid. Set the meat aside to cool.
Once the goat meat is cool enough to handle, cut the meat into small cubes then transfer to a large bowl. Add the crushed clove of garlic, tomatoes, onions, spring onion, hot chilli, followed by 3 tbsps masala curry powder and sea salt and freshly-ground black pepper to taste.
Mix all the ingredients well together. Set aside to marinade for 30 minutes. At this point, separate the meat from the seasoning. Fry the meat in 2 tbsps of butter combined with 4 tbsp oil until brown (about 10 minutes).
Add in the seasoning, ketjam manis and ~750ml (2-3 cups) of the reserved goat cooking liquid. Cover and simmer until the meat is tender (about 45 minutes).
Serve with Saba Johnny cakes, white rice or mashed breadfruit as an accompaniment and with pumpkin or cabbage as a vegetable.