Guadeloupe Goat Curry

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A signature celebration dish from the French Caribbean island of Guadeloupe, this rustic goat curry is built on a fragrant Colombo spice paste and slow-braised until the meat is fall-apart tender. Hearty root vegetables and chayote soak up the bright, peppery sauce for a one-pot meal that anchors many family tables and Easter feasts across the archipelago.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 26 gCarbs
• 5 gFiber
• 6 gSugar
• 42 gProtein
• 620 mgSodium
• 980 mgPotassium
• 90 mgCalcium
• 5.5 mgIron
• 38 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Colombo spice paste

• 3 tablespoons Colombo powder (or mild Madras curry powder)
• 1 tablespoon ground allspice
• 1 teaspoon ground turmeric
• 6 cloves garlic, peeled
• 1 small white onion, roughly chopped
• 2 Scotch bonnet or habanero peppers, stemmed and seeded
• 1 tablespoon fresh thyme leaves
• 1 inch fresh ginger, peeled and sliced

For the curry base

• 3 pounds bone-in goat stew meat, trimmed and cut into 2-inch pieces
• 2 tablespoons neutral oil such as canola
• 1 large yellow onion, sliced thin
• 1 red bell pepper, cored and sliced
• 2 tablespoons tomato paste
• 2 cups low-sodium chicken or goat stock
• 2 bay leaves
• 1 teaspoon kosher salt, plus more to taste

For the vegetables and finishing

• 1 pound small Yukon gold potatoes, halved
• 1 medium chayote or 1 small eggplant, peeled and cubed
• 1/2 cup chopped scallions, for finishing
• 1 lime, cut into wedges, for serving

Directions

1. In a small food processor or mortar, combine the Colombo powder, allspice, turmeric, garlic, onion, peppers, thyme, and ginger. Pulse to a thick, fragrant paste, adding 1 to 2 tablespoons of water as needed to bring it together.
2. Pat the goat pieces dry and rub thoroughly with the spice paste. Cover and marinate at room temperature for 30 minutes, or refrigerate up to 24 hours for deeper flavor.
3. Heat the oil in a heavy Dutch oven over medium-high until shimmering. Brown the goat in batches without crowding, 2 to 3 minutes per side, transferring browned pieces to a plate as you work.
4. Reduce heat to medium and add the sliced onion and bell pepper to the drippings. Cook, stirring, until softened and lightly caramelized, about 6 minutes, then stir in the tomato paste and cook 1 minute to deepen its color.
5. Return the goat and any accumulated juices to the pot along with the potatoes, chayote or eggplant, stock, bay leaves, and salt. Bring to a boil, then reduce to a gentle simmer.
6. Cover and cook on low, stirring occasionally, until the goat is fork-tender and the sauce has thickened, about 1 hour 30 minutes to 2 hours. Skim any surface fat as needed.
7. Uncover for the final 20 minutes to concentrate the sauce. Taste and adjust with more salt, additional Colombo powder, or a splash of lime juice if you want extra brightness.
8. Remove the bay leaves, scatter scallions over the top, and serve hot with white rice, dumplings (dous), or boiled green plantains, passing lime wedges at the table.

Cook’s Notes

• If goat is hard to find, use bone-in lamb shoulder as an authentic French Caribbean substitute with similar texture and flavor.
• Colombo powder varies in heat across brands; start with 2 tablespoons and add more at the end if you want it punchier.
• For an even richer sauce, swap 1 cup of the stock for an equal measure of lightly salted dried pigeon pea cooking liquid.
• Tough cuts benefit from an overnight marination in the spice paste; the aromatics and allspice help tenderize the fibers.
• Day-old leftovers taste even better; reheat gently with a splash of stock to loosen the sauce.

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