Jamaican Curry Goat
Hearty Stew with Potatoes and Scotch Bonnet Pepper
3 lbs goat meat, chopped in cubes
2 tsp salt
1 tsp ground black pepper
1 tsp whole black peppercorns
5 tbsp Curry powder
1 tbsp all-purpose seasoning
2 medium onions, diced
3 scallions; chopped
6 cloves garlic, minced
1 tbsp fresh minced ginger
2 scotch bonnet peppers, minced
4 tbsp vegetable oil
4 cups water
6 - 8 sprigs fresh thyme
4 medium potatoes, peeled and cut into 1 inch cubes
2 tbsp tomato ketchup
In a large mixing bowl, add in 3 pounds of goat meat that's been chopped into cubes. Add in 2 tsp of table salt, 1 tsp of ground black pepper, 1 tsp of whole black peppercorns, 3 tbsp of Jamaican curry powder, 1 tbsp of all-purpose seasoning, 1 medium onion sliced, 3 scallions sliced, 6 minced cloves of garlic, 1 tbsp of fresh minced ginger, and 2 scotch bonnet peppers finely minced.
Mix these together till they're well combined, cover with plastic, and leave it to marinate in the fridge for a minimum of 5 hours, preferably overnight.
After marination, remove as much of the seasoning from the goat meat, and set them aside.
In a large pot, heat 4 tbsp of vegetable oil over medium heat, and add in 2 tbsp of Jamaican curry powder. Stir for 1 minute till it becomes nice and fragrant.
Add the goat meat into the pot, and brown the meat on all sides, while coating the meat with oil. This step is to sear the meat and seal in all the juices.
Once the meat is browned, add in 6 to 8 sprigs of fresh thyme, 2 cups of water, and bring this to a boil. Once it's boiling, cover with a lid, and lower to the lowest heat possible, and let it simmer for 1 1/2 hours.
Add in 1 medium onion chopped, and all of the seasoning used for the marinade that was set aside earlier. Add in 2 more cups of water, and bring this to a boil.
Add in 4 medium potatoes cut into 1-inch cubes, and 2 tbsp of tomato ketchup. Let this simmer on low heat for 45 minutes, or until the meat is falling off the bone.
Serve over rice and some naan on the side. Enjoy!