Dominica Curried Goat (or Beef) with Coconut Dumplings – Authentic Dominica Recipe

Deep, aromatic island curry simmered until tender with herb dumplings.

Country of Origin
🇩🇲 Dominica (Caribbean, Americas)
Dietary Profile
omnivore
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Cubed beef or lamb, Tender flour-coconut dumplings, Diced potatoes, Caribbean curry powder, Roasted geera (cumin)

Ingredients for Dominica Curried Goat (or Beef) with Coconut Dumplings (4 Servings)

  • 1.25 lbs (or 2.5 cups) cubed beef or lamb, prepped into bite-sized pieces
  • 1.5 cups tender flour-coconut dumplings, washed and trimmed
  • 1 cup diced potatoes
  • 1 medium onion and 3 cloves garlic, finely minced with Caribbean curry powder
  • 1.5 tbsp traditional Dominica seasoning (roasted geera (cumin), garlic, thyme, scotch bonnet)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown cubed beef or lamb for 5 minutes.
  2. Add minced onion, garlic, Caribbean curry powder, and roasted geera (cumin), garlic, thyme, scotch bonnet, stirring for 2 minutes until deeply aromatic.
  3. Add tender flour-coconut dumplings and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in diced potatoes right before serving warm.

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