Nevis Curried Goat Stew

Dive into the rich and aromatic flavors of the Caribbean with this Nevis Curried Goat Stew, a soul-warming dish that’s bursting with bold spices and hearty ingredients. Tender cubes of bone-in goat meat are marinated in a fragrant blend of fresh thyme, garlic, and scallions, then slow-simmered to perfection in a spiced curry sauce infused with coconut milk, ground allspice, and a hint of scotch bonnet pepper for optional heat. Complemented by chunks of potatoes, carrots, and tomatoes, this one-pot meal delivers layers of flavor and a luscious, velvety texture. Perfectly paired with steamed white rice, rice and peas, or dumplings, this traditional Caribbean recipe captures the vibrant essence of Nevisian cuisine while offering a satisfying and authentic culinary experience.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 2 lbs goat meat (bone-in, cubed)
• 2 tbsp lime or lemon juice
• 2 tsp salt
• 1 tsp ground black pepper
• 2 sprigs fresh thyme
• 3 stalks scallions (chopped)
• 4 cloves garlic (minced)
• 1 large onion (diced)
• 1 large carrot (sliced)
• 2 medium potatoes (peeled and cubed)
• 2 tbsp curry powder
• 1 tsp ground allspice
• 1 piece scotch bonnet pepper (whole or chopped; optional for heat)
• 2 tbsp vegetable oil
• 4 cups water or broth (goat or chicken)
• 2 medium tomatoes (diced)
• 1 cup coconut milk
• 2 tbsp cilantro (chopped, for garnish)

Directions

Step 1

Wash the goat meat thoroughly with fresh water and lime or lemon juice. Pat dry with paper towels.

Step 2

Season the meat with salt, black pepper, thyme, scallions, and minced garlic. Let it marinate for at least 1 hour (or overnight in the refrigerator for deeper flavor).

Step 3

Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 4

Toast the curry powder in the hot oil for about 1 minute, stirring constantly to release its aroma, being careful not to burn it.

Step 5

Add the seasoned goat meat to the pot, stirring to coat the pieces in the curry. Brown the meat on all sides for 8–10 minutes.

Step 6

Stir in the diced onion, carrot, potatoes, tomatoes, and allspice. Add the scotch bonnet pepper (whole for mild heat or chopped for more intense heat).

Step 7

Pour in the water or broth, ensuring the meat is fully submerged. Bring to a boil, then reduce the heat to low and cover the pot.

Step 8

Simmer the stew for about 90 minutes, stirring occasionally. Add more water or broth if needed to avoid drying out.

Step 9

After 90 minutes, stir in the coconut milk and continue to simmer for an additional 30 minutes, or until the meat is tender and the stew is thickened.

Step 10

Taste and adjust the seasoning with more salt or pepper if necessary.

Step 11

Remove the scotch bonnet pepper if left whole. Garnish with chopped cilantro before serving.

Step 12

Serve hot with steamed white rice, rice and peas, or dumplings for a complete Caribbean meal.

Nutrition Facts

Serving size	3163.4 grams (3163.4g)

Amount per serving	% Daily Value*
Calories	2070

Total Fat 55.50g	71%
Saturated Fat 13.10g	66%
Polyunsaturated Fat 16.80g
Cholesterol 680mg	227%
Sodium 9749mg	424%
Total Carbohydrate 129.60g	47%
Dietary Fiber 17.90g	64%
Total Sugars 43.50g
Protein 259.00g	518%

Vitamin D 0IU	0%
Calcium 351mg	27%
Iron 48mg	264%
Potassium 6389mg	136%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.3%

Protein: 50.4%

Carbs: 25.2%