Popular Conditions & Diets
Ingredients
14
Time
3h
Serves
4
Recipe by Kamoy Williams
Ingredients
14
Time
3h
Serves
4
Holiday
Dinner
1 lb
Goat Shoulder
cut small
1
White Onion
sliced
3
Green Onions
sliced
2 Tbsp
Fresh Turmeric
minced
3 sprigs
Fresh Thyme
2
Scotch Bonnet Peppers
1/4 cup
Sunflower Seed Oil
3 cups
Boiling Hot Water
1 Tbsp
Garlic Powder
1 tsp
Coriander
3 Tbsp
Ground Turmeric
1 Tbsp
Paprika
1 1/2 Tbsp
Himalayan Salt
1 tsp
Black peppercorns
1
Marinating the Goat (12 hours before cooking): In a large bowl, combine the goat pieces, half of the sliced white onion, half of the sliced green onions, half of the minced garlic, half of the minced fresh turmeric (or ground turmeric), half of the fresh thyme sprigs, and 1 sliced scotch bonnet pepper. In a separate bowl, mix all the ingredients for the Curry Blend: garlic powder, coriander, turmeric powder, paprika, salt, and black peppercorns. Sprinkle the Curry Blend over the goat and spices mixture and mix well, making sure all pieces are coated evenly. Cover the bowl with plastic wrap or a lid and refrigerate for at least 12 hours (overnight is best) to allow the flavors to meld and the meat to marinate.
2
Cooking the Curry Goat: In a large, heavy-bottomed pot or Dutch oven, heat the sunflower seed or grapeseed oil over medium heat. Add a scotch bonnet pepper and thyme to the pan, allow to brown and add flavourful aromatics to the oil. Remove from oil. Add the marinated goat and spice mixture to the pot, and cook for about 5-7 minutes, stirring frequently, until the meat is slightly browned.
3
3. Adding Water and Simmering: Pour the boiling hot water into the pot with the goat. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 hours.
4
Continue Cooking and Adjusting Seasoning: After 2 hours of cooking, taste the curry and adjust the seasoning to your liking. You can add more salt or spice if needed, based on your preferences.
5
Last 15 Minutes: In the last 15 minutes of cooking, add the remaining half of the sliced white onion, sliced green onions, minced garlic, minced fresh turmeric, and fresh thyme sprigs to the pot. This will give the dish a more layered flavor and retain some of the freshness of the ingredients.
6
Garnish with fresh sliced green onion and thyme and serve with steamed white rice or Roti. Enjoy!
Kamoy Williams is a Toronto-based chef dedicated to shifting common narratives around food. Kamoy’s magic is that she speaks to food and food as an effect. Growing up in survival mode in Jane and Finch, Kamoy has experienced first hand how vital it is to have access to food and nourishment. She is dedicated to creating pathways to food sovereignty, recognizing her personal responsibility to liberating her Brothers and Sisters. Kamoy is a mother which keeps her feeling whole, focused and intentional. She is grateful to be consistently expanding into more of who she is, sharing her rare gift of making other feel a sense of comfort and presence through her culinary experiences. Her pop-ups such as Fried Chicken and Chill, 24 Carrots and her Sayless Series have been memorable moments in the Toronto culinary scene. She is one of the founders of the Better Brunch Company, a brunch-based pop-up in PEC. Kamoy currently offers pop-up planning and consultations, food styling and menu planning through her person brand. Follow Kamoy’s journey on Instagram to discover more and stay in touch.
