Curry Goat | Jamaica, Trinidad & Guyana

Ingredients:

• 2 lbs goat meat, cut into chunks
• 2 tbsp curry powder
• 1 tbsp ground allspice
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 scallions, chopped
• 1-inch piece of ginger, minced
• 2-3 scotch bonnet peppers, chopped (optional)
• 1 tsp dried thyme
• 2 tbsp vegetable oil
• 1 cup coconut milk
• 2 cups water or beef broth
• 2 potatoes, peeled and cubed
• Salt and pepper to taste
• Juice of 1 lime

Instructions:

1. In a large bowl, combine the goat meat with the curry powder, allspice, onion, garlic, scallions, ginger, scotch bonnet peppers, thyme, salt, and pepper. Mix well to coat the meat. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
2. Heat the oil in a large pot over medium heat. Add the marinated goat meat and brown on all sides.
3. Add the coconut milk and water or beef broth. Bring to a boil, then reduce the heat to low and cover. Simmer for 1.5 to 2 hours, or until the meat is tender.
4. Add the potatoes and continue to cook until they are tender, about 20 minutes.
5. Adjust the seasoning with salt, pepper, and lime juice.
6. Serve hot with rice and peas or roti.