Mandeville Curry Goat

Ingredients

• •Goat meat
• •Curry powder
• •Scotch bonnet pepper
• •Onion
• •Garlic
• •Thyme
• •Potato
• •Allspice

Steps

1. 1Cut bone-in goat meat into chunks and rub it generously with Jamaican curry powder, letting it marinate for at least a few hours, or ideally overnight, so the spice penetrates deeply.
2. 2Heat oil in a heavy pot and toast a little extra curry powder in the hot oil briefly, which deepens and blooms its flavor before the meat goes in.
3. 3Add the marinated goat pieces and sear them on all sides until nicely browned, developing a good crust that will add flavor to the finished stew.
4. 4Stir in chopped onion, garlic, fresh thyme sprigs, and a whole scotch bonnet pepper left uncut so it perfumes the dish with heat without overwhelming it.
5. 5Add enough water or stock to come partway up the meat, then cover and let it simmer slowly, since goat meat needs a long, gentle cook to become properly tender.
6. 6Once the meat is nearly tender, add chunks of potato and continue simmering until both the potato and the goat are fully cooked and the gravy has thickened naturally.
7. 7Taste and adjust the seasoning with salt, allspice, and black pepper, removing the whole scotch bonnet before serving if a milder heat is preferred.
8. 8Serve hot over rice and peas, spooning plenty of the rich, spiced gravy over the top.