GOAT CURRY

Goat curry is a slow-cooked, flavorful curry dish of goat meat found in the cuisines of the Indian subcontinent, Southeast Asia, and the Caribbean. While the core ingredients are goat meat and curry spices, the specific preparation and flavor profile vary significantly by region.

Common characteristics

Goat meat:

For the best results, use bone-in, curry-cut pieces of goat meat from a young goat, which tends to be more tender.

Cooking method:
Slow cooking is essential to make the tougher goat meat fall-off-the-bone tender. This can be done on the stovetop, in a Dutch oven, or with a modern convenience like an Instant

Pot or slow cooker.

Spices: A rich blend of spices like curry powder, cumin, coriander, turmeric, and ginger are typically used, often bloomed or toasted in oil for deeper flavor.

Regional variations

Jamaican curry goat

Preparation:

The meat is often marinated for several hours or overnight with a special blend of spices and aromatics. A key step is "burning" the curry powder by toasting it in hot oil before adding the meat.

Flavor profile:

Robust and spicy, featuring signature ingredients like Jamaican curry powder, Scotch bonnet peppers, allspice (pimento), and thyme.

Accompaniments:

Traditionally served with rice and peas or plain white rice. Potatoes are often added to the pot toward the end of cooking. Some variations may include coconut milk for a richer taste.

Indian goat curry (Mutton curry)

Preparation:

The specific Indian style varies by region. The Chettinad style, for example, involves roasting and grinding fresh whole spices into a paste before slow-cooking the meat. Other recipes may involve browning onions and tomatoes to create the gravy base.

Flavor profile:

The Indian version is often complex and aromatic, with different regions using distinct spice blends. For example, the Maharashtrian kala mutton gets its dark color and smoky flavor from deeply browned onions and coconut.

Accompaniments:

Served with basmati rice, roti, naan, or other Indian flatbreads. Yogurt is also sometimes used in the marinade to tenderize the meat.

How to make goat curry

Here is a general procedure for making goat curry, adaptable for different regional styles.

Prepare the meat:

Cut the goat meat into 2-inch chunks, leaving the bone in for more flavor. Wash the meat and pat it dry.

Marinate:

Coat the meat with a spice blend, which may include curry powder, ginger-garlic paste, turmeric, and other seasonings. Marinate for at least 30 minutes, or for more intense flavor, refrigerate overnight.

Brown the meat and spices:

Heat oil or ghee in a heavy-bottomed pot or Dutch oven. Add whole spices and sauté. If making a Jamaican version, "burn" the curry powder now. Add the marinated meat and sear on all sides until browned.

Sauté aromatics:

Add chopped onions, garlic, and ginger, and cook until softened. If desired, incorporate tomato paste or chopped tomatoes.

Simmer until tender:

Add water or broth to cover the meat, bring to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 1.5 to 2 hours, or until the meat is exceptionally tender.

Add vegetables:

If using, add cubed potatoes during the last 30 minutes of cooking.

Finish the dish:

Season with salt to taste and garnish with fresh cilantro or scallions before serving. Serve hot with rice or bread.