Saint Vincent Curry Goat is a traditional Saint Vincent and the Grenadines recipe for a classic curry of goat meat in a spiced and herbed fresh tomato base with scotch bonnet chilli. The full recipe is presented here and I hope you enjoy this classic Saint Vincent and the Grenadines version of: Saint Vincent Curry Goat.
Place a large pot over medium heat. Once hot add the oil and use to fry the chopped onions for about 6 minutes, or until soft, translucent and golden brown around the edges.
Add the minced garlic and fry for another minute, until fragrant. Now add the chopped tomatoes, Scotch bonnet pepper (if using), cumin, coriander, turmeric powder, paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
Place a separate pan over medium heat, add 1 tbsp of oil and use to fry the goat meat until browned on all sides (about 5-7 minutes).
Remove the meat from the pan with a slotted spoon and add to the curry sauce, stirring well to combine.
Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
Garnish with chopped cilantro, scallions, and mint (if using).
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