Bahamas: Curried Goat and Sweet Potatoes

Curried Goat and Sweet Potatoes Bahama Trip

It’s Spring Break–Travel the World with this savory Curried Goat!

Ever tried goat? If you enjoy lamb, you will more than likely love goat. I don’t know why it’s not more popular in this country, it certainly is a staple in other cultures around the world.

If Spring Break travels, for example, find you in the Bahamas, Caribbean, Greece or Africa, you will likely find goat to be a part of most menus. Check out this video from a web site which encouraged the following recipe. I don’t use the bones and switch sweet potatoes for the white potatoes and carrots. I’ll try “Tracy’s” version next time!

Besides the rich and meaty flavor, another attribute of goat it’s a very lean meat. As with most lean cuts of meat, a longer cooking time is required to render the meat tender. But the lean protein of goat combined with the super-charged nutritional value of sweet potatoes, makes this a wonderful recipe, indeed.

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

Copyright © Peggy Lampman’s dinnerFeed.

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