Description
A flavorful fusion dish combining tender, spicy curry goat with savory stir-fried noodles for a hearty and satisfying meal.
Ingredients
Units
Scale
- 1.5 lbs goat meat, cut into chunks
- 2 tbsp curry powder
- 1 tsp allspice
- 1 tbsp garlic, minced
- 1 tbsp ginger, grated
- 1 scotch bonnet pepper, chopped (optional for heat)
- 1 onion, chopped
- 2 sprigs thyme
- 2 cups beef or vegetable broth
- 2 tbsp vegetable oil
- Salt and black pepper to taste
- 8 oz egg noodles or ramen noodles
- 1 cup bell peppers, sliced
- 1/2 cup carrots, julienned
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 2 green onions, chopped
Instructions
- Season goat meat with curry powder, allspice, garlic, ginger, salt, and pepper. Let it marinate for at least 1 hour or overnight.
- Heat oil in a pot over medium heat and brown the goat meat on all sides.
- Add onions, thyme, and scotch bonnet pepper. Sauté for 3–4 minutes.
- Pour in broth, cover, and simmer on low heat for 1.5 to 2 hours until goat meat is tender. Add water as needed during cooking.
- Meanwhile, cook noodles according to package instructions. Drain and set aside.
- In a large pan or wok, stir-fry bell peppers and carrots for 2–3 minutes in a bit of oil.
- Add the cooked goat meat and a few tablespoons of the curry sauce to the vegetables.
- Stir in cooked noodles, soy sauce, and oyster sauce. Toss well to combine and heat through.
- Garnish with chopped green onions and serve hot.
Notes
- Use boneless goat meat for easier eating.
- Substitute with beef or lamb if goat is unavailable.
- Adjust spice level by omitting or reducing scotch bonnet pepper.
- Leftovers can be refrigerated and reheated the next day for enhanced flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 95mg