Curried Goat with Apricot-Ginger Chutney Recipe

Name: Curried Goat with Apricot-Ginger Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 scallions, quartered crosswise; 1/2 medium onion, finely chopped; One 2 1/2-inch piece of fresh ginger, finely chopped; 1/2 cup finely chopped cilantro; 1/3 cup plain yogurt; 1/4 cup plus 2 tablespoons West Indian curry powder (see Note); 1/4 cup ground coriander; 3 tablespoons garam masala; 3 tablespoons vegetable oil; 4 pounds meaty, well-trimmed goat forequarter, cut into 2 1/2-inch pieces (see Note); Marinated goat; Kosher salt; Pepper; 1/4 cup vegetable oil; 3 quarts vegetable stock; 10 scallions, coarsely chopped; 1 medium red pepper, coarsely chopped; 1 medium red onion, coarsely chopped; 1 large carrot, coarsely chopped; 10 thyme sprigs; 1 Scotch bonnet or habanero chile, stemmed and halved lengthwise; 1 cup frozen peas; Apricot-Ginger Chutney and warm roti or naan, or Rice and Peas, for serving

Servings: persons

10 scallions, quartered crosswise
1/2 medium onion, finely chopped
One 2 1/2-inch piece of fresh ginger, finely chopped
1/2 cup finely chopped cilantro
1/3 cup plain yogurt
1/4 cup plus 2 tablespoons West Indian curry powder (see Note)
1/4 cup ground coriander
3 tablespoons garam masala
3 tablespoons vegetable oil
4 pounds meaty, well-trimmed goat forequarter, cut into 2 1/2-inch pieces (see Note)
Marinated goat
Kosher salt
Pepper
1/4 cup vegetable oil
3 quarts vegetable stock
10 scallions, coarsely chopped
1 medium red pepper, coarsely chopped
1 medium red onion, coarsely chopped
1 large carrot, coarsely chopped
10 thyme sprigs
1 Scotch bonnet or habanero chile, stemmed and halved lengthwise
1 cup frozen peas
Apricot-Ginger Chutney and warm roti or naan, or Rice and Peas, for serving

1
Marinate the goat In a food processor, combine all of the ingredients except the pieces of goat and pulse until finely chopped.
2
In a large bowl, rub all of the marinade into the meat.
3
Cover with plastic wrap and refrigerate for at least 24 or up to 36 hours.
4
Make the stew Wipe the marinade off the goat and season the pieces with salt and pepper.
5
In a large enameled cast-iron casserole, heat the oil.
6
Working in batches, brown the goat on all sides over moderate heat, about 10 minutes per batch; transfer to a plate.
7
Pour off the fat in the casserole and return all of the goat to it.
8
Add the vegetable stock and bring to a boil, scraping up any browned bits on the bottom of the casserole.
9
Reduce the heat to moderate and simmer uncovered for 3 hours, skimming as necessary.
10
Cover the casserole and continue cooking until the goat is tender, about 1 1/2 hours longer.
11
Add the scallions, red pepper, red onion, carrot, thyme and chile and simmer uncovered until the goat is very tender and the vegetables are softened, about 30 minutes.
12
Stir in the peas and simmer for 5 minutes.
13
Discard the thyme sprigs and skim off the fat.
14
Season the stew with salt and pepper and serve with Apricot-Ginger Chutney and warm roti or naan, or Rice and Peas.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 10 scallions, quartered crosswise, 1/2 medium onion, finely chopped, One 2 1/2-inch piece of fresh ginger, finely chopped, 1/2 cup finely chopped cilantro, and more.

Yes, Curried Goat with Apricot-Ginger Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Goat with Apricot-Ginger Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions