Chivo Guisado or Dominican Goat Curry

Ingredients for marinade:

2 lbs goat meat with bones

Juice of 1 orange

Juice of 1/2 a lime

2 tbsp worcestershire sauce

2 bay leaves

2 tbsp garlic paste

1 large white onion

1 bunch cilantro

1 bunch green onions

1 tsp salt

3 tbsp fresh oregano or 1 tbsp dried oregano

Ingredients for the braise:

4 tbsp oil

1 tbsp brown sugar

1 tsp red chilli powder (or more if you like)

2 tbsp tomato paste


1. Chop the onions and cilantro, then mix with all other marinade ingredients and the goat meat. Marinate overnight.

2. Next day, heat up the oil and brown the sugar slightly. Add in the chilli powder, then the meat along with all the marinade. 

3. Mix together, then add in the tomato paste. Stir again. Add just enough water to cover the meat, and bring to a boil. Then cover the pan, lower the heat, and let it simmer away for about an hour and a half, till the meat is falling off the bone and the sauce has thickened. (You can further thicken the sauce by removing the lid and turning up the heat till it reduces to your liking. Check for seasoning - it may need a half tsp or so of more salt.)