Jamaican Curry Goat with Scotch Bonnet and Potatoes

What you need

• 1.2 kg (2 1/2 lb) bone-in goat, cut into 4-5 cm pieces
• 3 tbsp Jamaican curry powder, divided
• 1 onion, chopped
• 4 scallions, sliced
• 5 cloves garlic, minced
• 3 cm (1 1/4 in) fresh ginger, grated
• 1 scotch bonnet pepper, left whole, or seeded and chopped for more heat
• 6 sprigs fresh thyme
• 1 tsp allspice berries, or 1/2 tsp ground allspice
• 1 1/2 tsp salt
• 1 tsp black pepper, ground
• 3 tbsp vegetable oil
• 1 l (4 cups) water, hot
• 400 g (14 oz) potatoes, peeled, in 3 cm chunks

Method

Restated from the original video

1. 1

   Rinse the goat, pat it dry and put it in a large bowl.

2. 2

   Add 2 tbsp of the curry powder, the onion, scallions, garlic, ginger, thyme, allspice, salt and black pepper. Rub everything into the meat.

3. 3

   Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

4. 4

   Heat the oil in a heavy pot over medium-high heat. Stir in the remaining curry powder and fry it until it darkens slightly and smells toasted, about 1 min.

5. 5

   Lift the goat out of the seasonings, shaking off the onion and herbs, and brown it in the pot in two batches, 4-5 min per batch.

6. 6

   Return all the meat to the pot, add the reserved seasonings and stir for 2 min until the onion softens.

7. 7

   Pour in the hot water and drop in the scotch bonnet. Bring to a boil.

8. 8

   Lower the heat, cover and simmer gently, stirring now and then, until the goat is nearly tender, about 1 hr 45 min. Add a splash more water if the pot looks dry.

9. 9

   Add the potatoes and simmer uncovered until they are soft and the meat pulls easily from the bone, 25-30 min.

10. 10

    Crush a few potato pieces against the side of the pot to thicken the gravy. Fish out the thyme stems and the scotch bonnet if it stayed whole.

11. 11

    Taste, adjust the salt, and serve hot with steamed white rice.

Imported from foodservice.aussiebeefandlamb.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.