📝 About This Recipe
Transport your senses to the lush islands of Guadeloupe and Martinique with this quintessential French Caribbean goat curry. Unlike Indian curries, the Colombo is defined by its unique spice blend—featuring toasted rice, cumin, and mustard seeds—which creates a silky, earthy sauce that perfectly complements the tender, slow-cooked goat meat. This dish is a vibrant celebration of Creole heritage, offering a harmonious balance of aromatic heat, creamy coconut, and hearty root vegetables.
🥗 Ingredients
The Marinade
- 3 pounds Goat meat (cut into 1.5-inch cubes, bone-in preferred for flavor)
- 4 cloves Garlic (minced)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Allspice (ground)
- 3 sprigs Thyme (fresh leaves only)
- 1 teaspoon Salt and Black Pepper (to taste)
The Aromatics and Vegetables
- 3 tablespoons Vegetable oil (for searing)
- 2 medium Yellow onion (finely chopped)
- 4 pieces Scallions (chopped, white and green parts separated)
- 4 tablespoons Colombo powder (authentic French Antillean blend)
- 1 tablespoon Fresh Ginger (grated)
- 2 large Potato (peeled and cubed)
- 1 large Sweet Potato or Yam (peeled and cubed)
- 1 medium Eggplant (cubed into 1-inch pieces)
The Braising Liquid
- 14 ounces Coconut milk (one full-fat can)
- 2 cups Chicken or Beef stock (unsalted or low sodium)
- 1 whole Scotch Bonnet pepper (kept whole to avoid excessive heat)
- 2 pieces Bay leaf
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
In a large glass bowl, combine the goat meat with garlic, lime juice, thyme, allspice, salt, and pepper. Massage the aromatics into the meat, cover, and refrigerate for at least 2 hours, or ideally overnight for maximum flavor penetration.
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2
Remove the meat from the refrigerator 30 minutes before cooking to bring it to room temperature.
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3
Heat the vegetable oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Brown the goat meat in batches until a deep golden-brown crust forms on all sides; do not overcrowd the pan. Remove meat and set aside.
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4
In the same pot, reduce heat to medium. Add the onions and the white parts of the scallions. Sauté for 5-6 minutes until soft and translucent, scraping up the browned bits (fond) from the bottom of the pot.
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5
Add the grated ginger and 3 tablespoons of the Colombo powder. Toast the spices with the onions for 2 minutes until incredibly fragrant and slightly darkened.
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6
Return the browned goat meat and any accumulated juices back to the pot. Stir well to coat every piece of meat in the spice paste.
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7
Pour in the coconut milk and stock until the meat is almost submerged. Add the bay leaves and the whole Scotch Bonnet pepper. Be careful not to burst the pepper!
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8
Bring the liquid to a gentle boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 90 minutes, stirring occasionally.
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9
Add the cubed potatoes, sweet potatoes, and eggplant. Stir in the remaining 1 tablespoon of Colombo powder mixed with a splash of water to ensure the sauce stays thick and vibrant.
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10
Cover and continue to simmer for another 30-45 minutes, or until the goat is fork-tender and the vegetables have softened to the point where they slightly thicken the sauce.
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11
Carefully remove and discard the Scotch Bonnet pepper and bay leaves. Taste the sauce and adjust seasoning with more salt or lime juice if needed.
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12
Turn off the heat and let the curry rest for 10 minutes. Garnish with fresh parsley and the remaining green scallion tops before serving.
💡 Chef's Tips
For the most authentic flavor, try to find 'Poudre de Colombo' from a Caribbean grocer; it contains toasted rice which acts as a natural thickener. If you cannot find goat, lamb shoulder is an excellent substitute as it has a similar fat content and earthy flavor. Always keep the Scotch Bonnet pepper whole; its purpose is to provide a fruity aroma rather than blistering heat unless you intentionally puncture it. Browning the meat thoroughly is non-negotiable—that Maillard reaction provides the base depth for the entire stew. This dish tastes even better the next day, as the spices have more time to bloom and mellow.
🍽️ Serving Suggestions
Serve over a bed of fluffy white basmati rice or traditional Caribbean 'Rice and Peas'. Accompany with fried sweet plantains (maduros) to balance the savory spices with sweetness. A side of simple avocado salad with a light vinaigrette provides a refreshing, creamy contrast. Pair with a cold glass of Ti' Punch (white rhum agricole, lime, and cane syrup) for the full French Antillean experience. Offer extra lime wedges on the side to brighten the rich, coconut-based sauce.