Name: Jamaican Curry Goat
Total time: 3 h 20 min
Cuisine: Caribbean
Ingredients: 4 lb Goat meat, chopped; 6 tbsp Jamaican curry powder, divided; 1 tbsp Madras curry powder, 1; 2 tsp Ground roasted geera, or ground cumin; 2 tsp Ground Jamaican allspice; Kosher salt, and freshly ground black pepper, to taste; 2 tbsp Worcestershire sauce; 5 tbsp Vegetable oil, plus more as needed; 1 White onion, medium, chopped; 6 Scallions, chopped; 6 clove Garlic, pressed or finely minced; 1 tsp Ginger paste, or freshly grated ginger; 8 sprig Fresh thyme; 1 tbsp Tomato paste; 5 cup Chicken stock, or broth; 1 Scotch Bonnet pepper, left whole, do not cut; 2 Russet potatoes, medium, peeled and cut into quarters

Method

7 steps. Tap one to mark it done.

Put the goat meat in a large bowl, filling it with cold water at the sink. If you want, clean the meat using a small amount of vinegar and lemon/lime wedges to clear off any particles, then drain the liquid and rinse thoroughly. Use paper towels to dry the meat and transfer it to a clean bowl. Add 4 tablespoons of the Jamaican curry powder, the Madras curry powder, ground geera, allspice, salt, pepper, and Worcestershire sauce to season. Rub the seasonings thoroughly into the meat using your hands until it is fully covered.
Seal the bowl using plastic wrap and place in the refrigerator to marinate for a minimum of 2 hours, or ideally overnight to get the most flavor.
Warm the vegetable oil inside a large heavy-bottomed pot or Dutch oven set over medium-high heat. When the oil begins to shimmer, toss in the final 2 tablespoons of Jamaican curry powder and stir non-stop using a wooden spoon to toast the spice in the oil until it smells fragrant and turns a deep golden brown, taking about 30 seconds. Sear the goat meat in separate groups so the pot is not overcrowded, cooking until a distinct brown crust develops, which should take roughly 2 minutes per side. Move the seared meat onto a plate, then cook the rest in the same way, pouring in a little extra oil if necessary. Lower the heat setting to medium.
Put the chopped onion, scallions, garlic, ginger, thyme sprigs, and tomato paste into the pot. Cook for 3 to 4 minutes until they soften slightly, making sure to scrape up any browned bits stuck to the bottom of the pot. Put the seared goat meat and its resting juices back into the pot, placing them on top of the cooked seasonings. Pour enough chicken stock so the liquid nearly covers the meat entirely. Drop in the whole Scotch Bonnet pepper and give everything a light stir to mix.
Turn the burner down to low, put the lid on, and let it simmer for 2 to 2 1/2 hours, pausing to inspect and stir the mixture every 30 minutes, until the meat becomes incredibly tender and begins to disintegrate.
Mix the quartered potatoes into the pot, stirring carefully so they are submerged in the stew. Place the cover back on and let it cook for an additional 20 minutes, or until the potatoes soften and work to naturally thicken the curry gravy.
Remove and throw away the Scotch Bonnet pepper and thyme sprigs. Taste the dish and add more salt and pepper if required. Serve the dish hot alongside fried plantains or rice and peas.