Recipe: Caribbean Goat Curry

After tasting goat at several places, I thought I would try to make a goat dish myself. Curry, cumin, and Tabasco give this stew zip without excessive spice.

    • 1 pound goat meat
    • grated zest and juice of 1 lime
    • 2 cloves of garlic, crushed
    • 3 tablespoons olive oil
    • 1 medium onion, finely chopped
    • 2 teaspoons curry powder
    • 1 teaspoon ground cumin
    • 1 tablespoon Tabasco sauce
    • 2 tablespoons tomato paste
    • 2 ounces creamed coconut

Place goat meat in a non-metallic bowl and add the lime juice and grated grated zest and the garlic. Let marinate in refrigerator overnight.

In a pan, heat the olive oil and sauté onion until clear—about seven to 10 minutes. Remove from pan.

Add goat to pan and sear on high heat.

Turn heat down and add curry powder and cumin. Stir for one minute.

Add Tabasco sauce, tomato paste, and creamed coconut. Cook for five minutes.

Add one to two cups of water to cover, and bring to boil. Cover, turn down the heat, and simmer for one and a half hours. If you like, refrigerate the stew and reheat just before serving.

Serve over rice or couscous.

To read a post about restaurants that serve goat meat in Washington, D.C., click here.

Presented by

Ezekiel J. Emanuel is an oncologist, a bioethicist, and a vice provost of the University of Pennsylvania. He is the author or editor of 10 books, including Brothers Emanuel and Reinventing American Health Care.

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