Dinner · 150 min · caribbean

Curry Goat

This is the kind of Caribbean dinner you’ll make on repeat — goat meat and jamaican curry powder, 150 minutes, big payoff.

Ingredients

• 3 lb Goat meat
• 4 tbsp Jamaican curry powder
• 1 Yellow onion
• 5 cloves Garlic
• 1 tbsp Fresh ginger
• 1 Scotch bonnet pepper
• 2 tsp Fresh thyme
• 3 Potatoes
• 1 cup Coconut milk

Steps

1. Rub the goat with half the curry powder, salt, and pepper and rest 30 minutes. Goat is lean; the curry and slow cooking keep it succulent.
2. Brown the meat in hot oil in batches — crowded goat steams — then set aside.
3. Soften the onion, garlic, ginger, and thyme, then add the remaining curry powder and cook 1 minute until deeply fragrant. This “burning” of the curry is the Jamaican technique that builds flavor.
4. Return the goat with water to cover and the whole Scotch bonnet. Simmer covered 90 minutes until nearly tender.
5. Add the potatoes and coconut milk and simmer 30 minutes more until the meat yields and the sauce is thick and golden. Serve over white rice with the sauce ladled generously.

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