Curried Goat (Guyanese Style)

Ingredients

• 1 kg Goat meat (bone-in), cubed
• 4 EL Curry powder (Caribbean style)
• 2 Onions, chopped
• 6 Zehen Garlic, minced
• 1 Stück (2cm) Ginger, grated
• 1 Scotch Bonnet pepper (whole or minced, to taste)
• 2 Large potatoes, peeled and cubed
• 400ml Coconut milk
• 500ml Water or broth
• 60ml Vegetable oil
• 1 TL Cumin
• 1 TL Garam Masala (optional)
• Frische Korianderblätter zum Garnieren Fresh cilantro for garnish
• Salz und Pfeffer Salt and pepper

Instructions

1. Wash goat meat, pat dry, and marinate with 2 tbsp curry powder, salt, and pepper. Let sit for at least 30 minutes, preferably overnight.
2. In a large, heavy pot or Dutch oven, heat vegetable oil over medium-high heat. Brown marinated goat meat in batches on all sides. Set aside.
3. Add onions to the same pot and sauté for 5 minutes until softened. Add garlic, ginger, and the remaining curry powder (2 tbsp) and toast for 2 minutes until fragrant.
4. Return browned goat meat to the pot. Add water or broth, coconut milk, and optional whole Scotch Bonnet pepper. Bring to a boil, then reduce heat to low.
5. Cover and simmer for at least 2 hours, or until the meat is very tender. Stir occasionally and add more liquid if needed.
6. Add cubed potatoes, cumin, and garam masala (if using). Continue to simmer for another 30-45 minutes until potatoes are tender and sauce has thickened.
7. Remove Scotch Bonnet pepper before serving (if used whole). Season with salt and pepper to taste.
8. Garnish with fresh cilantro and serve hot with rice, roti, or flatbread.

Nutrition