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Bahamas: Curried Goat and Sweet Potatoes

Posted by Peggy on April 7, 2010

Curried Goat and Sweet Potatoes Bahama Trip
Recipe: Curried Goat and Sweet Potatoes Bahama Trip


  • 3 tablespoons white wine vinegar
  • 2 tablespoons chopped serrano pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 heaping tablespoon curry
  • 2 1/2 pounds boneless leg of goat, cut into 1 1/2-inch cubes
  • 1 tablespoon unsalted butter
  • 2 pounds sweet potatoes, peeled, cubed and divided


  1. Make a marinade by combining vinegar, pepper, soy sauce, ginger, garlic and curry. Stir in goat, cover and refrigerate 12-24 hours, stirring once.
  2. In a large heavy-bottomed pan or Dutch oven, heat butter over medium heat. Brown goat on all sides. Add two cups of water and 1 pound of the diced sweet potato to pan. Bring to a boil, reduce heat and simmer, covered, about 2-3 hours or until goat is just beginning to tenderize.
  3. Stir in remaining diced sweet potato and cook an additional 30 minutes or until sweet potatoes and goat are tender. Season to taste with kosher salt.

Marinate Time: 12-24 hours

Active Time: 25 minutes

Simmer Time: about 3 hours

Number of servings (yield): 4-6

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