Slow-Braised Spiced Goat Shoulder — Curry Goat
Around 30% fewer calories and significantly lower saturated fat, lean bone-in goat shoulder trimmed of all visible fat with the braise defatted overnight, with the authentic scotch bonnet heat, allspice, thyme, and slow-braised falling-off-the-bone tenderness of the classic Caribbean dish.
Caribbean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim goat shoulder pieces of all visible fat. Season well with salt, pepper, curry powder, and allspice. Marinate at least 1 hour. Dice 1 large onion roughly. Mince 2 garlic cloves. Grate 15g fresh ginger. Cut 1 large potato into chunks.
Sear
Heat 1.5 tsp oil in a medium heavy casserole or Dutch oven over medium-high heat. Brown goat in batches, 3–4 minutes per batch, until deeply coloured. Set aside.
Saute
In the same pot over medium heat, cook onion 6 minutes until softened. Add garlic and ginger, cook 1.5 minutes. Add remaining curry powder and thyme, stir 1 minute until fragrant.
Build
Return goat to pot. Add 200g canned tomatoes, 200ml stock, whole scotch bonnet, and 1 bay leaf. Bring to a simmer over medium heat, stirring occasionally, for 2 minutes until simmering steadily.
Braise
Cover tightly and braise over lowest possible heat 1.5 hours until goat is completely tender and falling from bone. Add potato chunks in final 20 minutes. Goat should shred easily with a fork.
Skim
Remove scotch bonnet and bay leaf. Skim any visible surface fat from the braising liquid using a spoon. Taste and adjust seasoning with salt and pepper.
Plate
Scatter curry goat with fresh thyme and spring onions. Serve alongside steamed rice and fried plantain.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.