Ingredients

The following ingredients have 4 Servings
  • 2-3 lb goat meat (thoroughly washed and blotted dry (I'm using boneless meat))
  • 3 tbsp curry powder (see notes for my homemade version)
  • 1 medium onion (chopped)
  • 3 garlic (minced)
  • 1 tsp ginger (minced)
  • 1 tsp black pepper
  • 1 tsp all purpose seasoning (see notes for homemade version)
  • 8-6 sprigs of thyme
  • 1 scotch bonnet
  • 1 large potato (chopped into small pieces. Irish but I prefer Caribbean sweet potato)
  • 1/2 tsp pink salt or more to taste (see notes)
  • hot water (see recipe and notes)
  • 3 tbsp olive oil (or coconut oil works too)

Instruction

  • Place the washed/dried goat meat into a large bowl.
  • Proceed to season the meat with the curry powder, black pepper, ginger, all purpose seasoning, onion, garlic and pink salt (if using).
  • Work the seasoning into the goat meat (using your hands or a spoon) to thoroughly coat each piece of meat.
  • Wrap the bowl and allow the seasoning to infuse for several hours or overnight.
  • On medium heat add the oil to a dutch pot/oven then sprinkle in 1 tsp of curry powder and proceed to "cook the curry" for about one minute.
  • Add the goat meat and sear the meat (this will take about 10-15 minutes) during this time you will notice the meat begin to extract its own juices.
  • Add the scotch bonnet, thyme and pour in enough hot water to cover the meat (roughly 2 cups or more) and bring to a rolling boil.
  • Cover the pot and reduce the heat to low and simmer for 2 1/2 -3 hours, stirring frequency and check liquid levels adding more hot water if needed (at 1/2 cup at a time) .
  • Do a taste test towards the end of the cooking time and adjust seasoning/salt levels further if needed.
  • Stir in the potatoes 15 minutes before the cooking time is done, discard the thyme stems and serve.