Curry goat is a weekend dish for a reason. It wants a long marinade and a slow simmer, but there is nothing hard about it. The secret is to bloom the curry powder in oil before anything else goes in.
What you need
- 3 lb goat, curry cut
- 3 tbsp Jamaican curry powder, plus 1 tbsp for blooming
- 3 tbsp green seasoning
- 1 onion, 4 scallions, 4 cloves garlic, 1 inch ginger
- 1 scotch bonnet, 6 sprigs thyme, 4 pimento berries
- 2 potatoes, cubed
- Salt and black pepper
Method
- Marinate. Rub the goat with curry powder, green seasoning, salt and pepper. Refrigerate overnight.
- Bloom the curry. Heat oil in a heavy pot and stir in a tablespoon of curry powder until it darkens and smells toasted, about 30 seconds.
- Sear. Add the goat and let it brown, turning once or twice. Add onion, scallion, garlic, ginger, thyme and pimento and cook 3 minutes.
- Simmer. Add water to just cover, drop in the whole scotch bonnet, cover and cook on low for 1.5 hours.
- Potatoes. Add the potatoes and cook another 30 to 45 minutes until the goat pulls from the bone and the gravy has thickened from the potato starch.
Serve with white rice and a side of fried plantain.