Meat + Poultry Curried Goat Be the first to rate & review! "Goat is at the center of many of Jamaica's best dishes, from mannish water (goat head soup) to this curry, which clearly exhibits the influences of the Indian subcontinent," says 2019 F&W Best New Chef Kwame Onwuachi. "The same can be said in Trinidad, where goat doesn't just make a cameo but has a starring role. This curried goat is actually a hybrid of the Trini and Jamaican versions I remember. I've used Jamaican curry powder along with Trinidad's heavily aromatic green seasoning." By Kwame Onwuachi Kwame Onwuachi Instagram Chef Kwame Onwuachi is a Los Angeles-based chef who competed on Top Chef in 2015. In addition to his recognition as a Food & Wine Best New Chef in 2019, the James Beard Foundation has named him as a "Rising Star Chef of the Year," and he has also been featured in Esquire magazine among other publications. Food & Wine's Editorial Guidelines Published on May 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Marinate Time: 1 day Total Time: 1 day 3 hrs 30 mins Servings: 4 Ingredients 1 ½ pounds goat stew meat or goat shoulder, cut into 1-inch cubes 1 medium-size (9-ounce) yellow onion, finely chopped (about 1 1/2 cups) 1 ½ cups Green Seasoning (see Note) ¼ cup Curry Powder (see Note) 2 teaspoons kosher salt, plus more to taste 1 ½ teaspoons House Spice (see Note) 2 tablespoons canola oil 4 ½ cups chicken stock, divided 2 teaspoons Peppa Sauce (see Note) 3 large Yukon Gold potatoes (about 1 1/2 pound), peeled and cut into 1/2-inch cubes (about 4 cups) Perfectly Steamed Rice Lime wedges, for serving Directions Combine goat, onion, green seasoning, curry powder, salt, and house spice in a medium bowl, and toss to evenly coat. Cover bowl, and let marinate in refrigerator 24 hours. Remove goat mixture from refrigerator. Heat oil in a large pot or a deep-sided skillet over high until shimmering. Working in batches as needed (do not crowd skillet), remove goat from marinade, tapping off excess marinade; add to pot. Cook, turning occasionally, until deeply browned on all sides, 8 to 10 minutes per batch. Transfer goat to a heatproof bowl. Do not wipe pot clean. Discard remaining marinade in bowl. Add 1/4 cup stock to pot; cook over medium-high, stirring constantly and scraping bottom of pot, until browned bits have released from bottom of pot, about 1 minute. Return goat to pot; stir in peppa sauce and 3 3/4 cups chicken stock. Bring mixture to a boil over medium-high. Reduce heat to medium-low; simmer, partially covered and stirring occasionally, until goat is tender and sauce starts to thicken, about 2 hours and 45 minutes, adding potatoes to mixture during final 30 minutes of cook time, plus remaining 1/2 cup chicken stock if pot seems dry. Season with additional salt to taste. Serve alongside perfectly steamed rice and lime wedges. Note Associated Recipes: Green Seasoning, Curry Powder, House Spice, Peppa Sauce Perfectly Steamed Rice Make Ahead Curried goat can be stored in an airtight container in refrigerator up to 4 days or in freezer up to 2 months Suggested Pairing Bright, aromatic rosé: Maison Noir Wines Love Drunk Rate it Print