Curried Goat

• goat meat↗1kg kg

  meat, cubed (we got ours from Cabrito Goat Meat)

• curry powder↗4 tbsp tbsp
• turmeric↗1 tbsp tbsp
• black pepper↗1 tsp tsp
• Jamaican piment↗1 tsp tsp

  (ground piment)

• salt↗3 tsp tsp

  to taste

• onion↗1 medium

  sliced

• green onion↗4

  thinly sliced, plus extra for serving

• garlic↗2 tsp minced tsp

  minced

• thyme↗6-7
• oil5 tbsp tbsp

  (vegetable or coconut)

• carrot↗1 medium

  cut into cubes

• potato↗1 medium

  cut into 2 cm cubes

• Scotch bonnet chili↗1

  keep whole

Step-by-step instructions

1. 1

   Place the goat meat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chili. Rub everything into the meat until it is well coated. Refrigerate to marinate for at least 1 hour or overnight.

2. 2

   Heat the oil in a large heavy pot over medium‑high heat and add the meat. Brown it on all sides. Add enough hot water to just cover the meat (about 800 ml). Cover with a lid and simmer on low heat for 2 hours, or until the meat is tender. Check and stir every 30 minutes, adding a little water if it evaporates too much, so the pot does not dry out.

3. 3

   During the last 30 minutes of cooking, add the carrot, potato and chili. Remove the lid and simmer a bit longer until the sauce thickens, if desired. Stir, season to taste and sprinkle with extra green onions.