Source: Powerhouse Productions / Powerhouse Productions/CLEO TV
Instructions
Ingredients:
4 pounds chopped goat meat
½ cup distilled white vinegar
2 limes, halved
6 tablespoons Jamaican curry powder, divided
1 tablespoon Madras curry powder
2 teaspoons ground cumin
2 teaspoons ground Jamaican allspice
Kosher salt & freshly ground black pepper, to taste
2 tablespoons Worcestershire sauce
5 tablespoons canola oil, plus more if needed
1 medium white onion, chopped
6 green onions, chopped
6 cloves of garlic, pressed or finely minced
1 teaspoon freshly grated ginger
8 sprigs fresh thyme
1 tablespoon tomato paste
5 cups chicken stock/broth
1 Scotch Bonnet pepper, left whole
2 medium russet potatoes, peeled & then cut into quarters
Method:
Place the goat meat into a large bowl and cover with cool water in the sink. I like to soak/cleanse my goat meat with a little vinegar and lemon/lime wedges, too.
Next, drain meat and rinse well. Pat the goat meat dry with a paper towel and add all the meat into a clean bowl.
Season goat meat with 4 tablespoons of Jamaican curry powder, 4 tablespoons of madras curry powder, ground cumin, allspice, salt/pepper, and Worcestershire sauce. Use your hands to massage all the spices into the goat meat, massaging very well to ensure the meat is thoroughly coated.
Cover the bowl with a lid/plastic wrap and transfer to the refrigerator to allow flavors to marinate for at least 2 hours or more preferably, overnight (for the best results).
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Once the oil is shimmering, gently swirl the pot around to evenly coat the bottom. Sprinkle in the remaining 2 tablespoons of Jamaican curry powder. Use a wooden utensil to stir the spice into the oil. Toast the curry in the oil, stirring frequently, until the curry is fragrant and takes on a deep, golden-brown color- about 30 seconds.
Working in batches, add some goat meat into the pot, being careful not to overcrowd. Cook the goat meat for brownness until a nice sear appears, about 2 minutes on each side. Transfer the browned goat meat to a clean bowl and repeat the process until all the goat meat is browned, adding a touch more oil between batches as needed. Then set the browned goat meat aside and reduce the heat to medium.
Add the onion, scallions, garlic, ginger, fresh thyme, and tomato paste into the pot. Use a wooden utensil to sauté until lightly tender, scraping up any caramelized bits on the bottom of the pot and stirring the paste, about 3-4 minutes.
Then add all the browned goat meat back into the pot, nestling them right on top of the aromatics along with any residual juices that have collected. Pour the chicken stock into the pot- the meat should be almost completely submerged under the liquid. Add the scotch bonnet pepper and gently stir everything together until well combined.
Reduce the heat to low and cover the pot with a lid. Let cook for 2 – 2½ hours, going back to the pot every 30 minutes or so to check and stir, until meat is extra tender and falling apart.
Add the potatoes into the pot and gently stir to combine, make sure the potatoes are submerged all the way in the stew. Let the potatoes cook up in the stew for 20 minutes-or until the potatoes are tender. The potatoes will thicken the curry goat gravy.
Discard the scotch bonnet pepper and thyme sprigs. Taste the curry goat and adjust with more salt/pepper, as needed. Serve immediately, with rice and peas or sweet plantains.
