About this recipe

A deeply fragrant, slow-braised Caribbean classic that's worth every minute of cooking time. Bone-in goat meat is marinated overnight in a bold blend of curry powder, allspice, and Scotch bonnet, then braised low and slow until fall-off-the-bone tender in a rich, golden gravy. Serve with rice and peas or roti for a true island feast.

Instructions

1. 1

   In a large mixing bowl, combine the goat meat with 2 tablespoons of jamaican curry powder, allspice, salt, black pepper, scotch bonnet pepper, garlic, and ginger. Toss thoroughly until every piece is well coated. Cover and refrigerate for at least 4 hours, or ideally overnight.

2. 2

   Heat the neutral oil in a large Dutch oven over ^[medium-high heat]. Working in batches to avoid crowding, add the marinated goat meat pieces and sear for 3–4 minutes per side until deeply browned. Transfer the browned pieces to a plate and set aside.

3. 3

   Reduce the heat to ^[medium]. In the same pot, add the diced yellow onion and scallions and cook, stirring, for 3–4 minutes until softened. Add the remaining 1 tablespoon of jamaican curry powder and the tomato paste, stirring constantly for 1–2 minutes until the curry is fragrant and the paste darkens slightly.

4. 4

   Return the browned goat meat to the pot along with any resting juices. Pour in the chicken broth and add the thyme sprigs. Stir to combine, then bring to a boil. Reduce the heat to ^[low], cover tightly, and simmer for 1 hour and 15 minutes, stirring occasionally.

5. 5

   Add the russet potatoes chunks to the pot, stir gently, and continue to simmer covered for another 25–30 minutes, until the potatoes are tender and the goat meat is fall-off-the-bone soft. Remove the thyme sprigs. Taste and adjust salt and black pepper as needed. If the gravy is too thin, simmer uncovered for 10 more minutes to reduce.

6. 6

   Ladle the curry goat meat into deep bowls or onto plates. Serve hot alongside Jamaican rice and peas, roti, or steamed white rice. Garnish with extra sliced scallions if desired.