Curried Goat Stew Recipe – Nevis, West Indies
Curried Goat Stew Recipe Ingredients:
2 Lb. Goat meat
1 Teaspoon Salt
1 Teaspoon freshly ground black pepper
3 Tablespoons Curry powder (preferably Madras style)
2 Cloves minced garlic
1 Onion , finely diced
2 Scallions, finely diced
2 Bay leaves
2 Scotch bonnet peppers, minced
2 Sprigs thyme
3 Cups vegetable stock
Curried Goat Stew Recipe Cooking Method:
Wash & cut meat into 3/4″ cubes pieces. Combine ingredients & rub into meat. Cover and marinate in the refrigerator for at least 6 hours. Bring stock to a simmer in a heavy saucepan. Now add all the meat, ingredients, and marinade to the simmering stock. Cover pot & cook slowly over medium heat, stir occasionally. Continue to simmer for at least 2 hours or until meat is tender. Add more stock if necessary. Remove bay leaves before serving. Serve over Basmati rice, accompanied by roti bread or corn muffins for sopping up the gravy.
This is always one of my favorite dishes to have on Nevis. Many restaurants in Nevis have this dish, but my favorite place to have this Caribbean delicacy is Pemos. Cla-Cha-Del always had great Goat Curry, but alas they are closed.