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Vincentian Curry Goat

Name: Vincentian Curry Goat
Total time: 120 min
Yield: Serves 4
Cuisine: Saint Vincent and the Grenadines
Ingredients: 700g Lamb; 2 tbsp Curry Powder; 1 Onion; 3 cloves Garlic; 1 knob Ginger; 3 Thyme; 1 Chili pepper; 2 Potato; 3 tbsp Vegetable Oil; 1 1/2 tsp Salt; 800ml Water

Main Dish

⏱ 120 min

👥 Serves 4

Difficulty ⭐

Goat slowly stewed with curry powder and herbs — a Vincentian celebration dish.

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📖 The Story Behind This Dish

Curry goat comes from the cooking of people who came from India in the 19th century and took root on the Caribbean islands; in Saint Vincent too, it's made for celebrations and Sundays. Goat is marinated in curry powder, garlic, thyme, and chili and stewed slowly, eaten with rice or roti. This version uses lamb.

🌆 Where it's eaten: On a celebration day on Saint Vincent, yellow curry simmers in a big pot and is spooned onto plates of rice one after another.

🥕 Ingredients (serves 4)

Lamb 700g
Curry Powder 2 tbsp
Onion 1
Garlic 3 cloves
Ginger 1 knob
Thyme 3
Chili pepper 1
Potato 2
Vegetable Oil 3 tbsp
Salt 1 1/2 tsp
Water 800ml

👩‍🍳 Instructions

Cut the meat into bite-size pieces, rub with half the curry powder, grated garlic and ginger, thyme, and salt, and marinate 2 hours.
Heat oil in a pot and add the remaining curry powder until fragrant.
Add the meat and chopped onion and fry.
Add water and a whole chili, cover, and simmer 1 hour.
Add the diced potatoes, simmer 20 minutes, and season with salt.

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