Description
Curry Goat Noodles is a hearty Caribbean-Asian fusion dish that combines tender, flavorful goat meat simmered in a rich curry sauce with soft egg noodles. This recipe features aromatic spices, fresh herbs, and a touch of heat from scotch bonnet pepper, resulting in a unique and satisfying meal perfect for those seeking a spicy and savory noodle bowl.
Ingredients
Scale
Meat and Marinade
- 1 1/2 pounds goat meat (bone-in or boneless, cut into chunks)
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground allspice
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sauce and Aromatics
- 2 tablespoons vegetable oil
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 scotch bonnet pepper (seeded and finely chopped, optional)
- 1 tablespoon tomato paste
- 1 1/2 cups beef or chicken broth
- 2 sprigs fresh thyme
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
Noodles and Garnish
- 8 ounces egg noodles or lo mein noodles (cooked and drained)
- 2 green onions (sliced)
- Fresh cilantro (for garnish)
Instructions
- Marinate the Goat: In a large bowl, combine goat meat with curry powder, turmeric, allspice, paprika, salt, and black pepper. Mix thoroughly to coat all pieces evenly, then cover and marinate for at least 1 hour or overnight to deepen the flavors.
- Brown the Meat: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the goat meat and brown it on all sides for about 5 to 7 minutes, which helps develop rich flavor. Remove the browned meat and set aside.
- Sauté Aromatics: Using the same pot, sauté chopped onion, minced garlic, grated ginger, and scotch bonnet pepper if using, until softened and fragrant, about 3 to 4 minutes. Stir frequently to prevent burning.
- Add Tomato Paste: Stir in tomato paste and cook for an additional minute to deepen the sauce base.
- Simmer the Curry: Return the browned goat meat to the pot, add beef or chicken broth, fresh thyme sprigs, soy sauce, and brown sugar. Bring to a boil, then reduce heat to low, cover, and let simmer gently for 1.5 to 2 hours until the meat is tender and the sauce has thickened.
- Combine with Noodles: Add cooked and drained noodles to the pot and toss well to coat them in the curry sauce. Cook for another 2 to 3 minutes to heat through and allow the noodles to absorb the flavors.
- Garnish and Serve: Remove fresh thyme sprigs, then garnish with sliced green onions and fresh cilantro before serving hot.
Notes
- Goat meat can be tough, so slow simmering is essential for tenderness.
- Using a pressure cooker can reduce cooking time if preferred.
- If goat meat is unavailable, substitute with lamb or beef.
- Try ramen or rice noodles for a different texture variation.
- Adjust the amount of scotch bonnet pepper based on your spice preference or omit for mild heat.
