Curry Goat

Ingredients

• 3 pounds goat meat, bone-in, cut into 1.5- to 2-inch pieces
• 1 lime – juiced (for washing)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons Jamaican curry powder
• 8 berries allspice berries
• 6 sprigs fresh thyme
• 1 onion – large, sliced
• 3 scallions – chopped
• 6 cloves garlic – finely chopped
• 1 inch piece fresh ginger – grated
• 1 Scotch bonnet pepper – left whole, pierced
• 3 tablespoons vegetable oil
• 2 potatoes – medium, peeled and cut into 1.5-inch chunks
• 4 cups water
• white rice – cooked (for serving)

Instructions

1. Place the goat meat in a large bowl, squeeze the lime over it, rub to coat, then rinse under cold water, drain well, and pat dry.
2. Add kosher salt, black pepper, onion, scallions, garlic, fresh ginger, fresh thyme, and allspice berries to the bowl; sprinkle 2 tablespoons of the curry powder over and rub everything into the meat until evenly coated. Cover and refrigerate to marinate for 2–12 hours.
3. Remove the bowl from the refrigerator 30 minutes before cooking. Lift the meat from the marinade, letting excess aromatics cling; keep the remaining contents of the bowl to add later.
4. Heat the vegetable oil in a heavy pot over medium heat. Stir in the remaining Jamaican curry powder and cook until deep yellow and fragrant, 30–60 seconds, to “burn” the curry.
5. Add the meat to the pot in batches and cook, turning, until lightly browned, 5–7 minutes total. Return all browned pieces to the pot.
6. Scrape in the reserved marinade from the bowl and cook, stirring, until the aromatics are glossy and starting to stick, 3–4 minutes.
7. Pour in 3 cups of the water, add the Scotch bonnet pepper, and bring to a boil. Reduce to a gentle simmer, cover, and cook, stirring occasionally and adding the remaining water as needed to keep the meat mostly submerged, 60–75 minutes, until the meat begins to yield to a fork.
8. Stir in the potatoes and continue simmering, partially covered, 25–35 minutes, until the potatoes are tender and the sauce is thick enough to coat the back of a spoon and the meat is fork-tender.
9. Remove the Scotch bonnet and any thyme stems. Taste and adjust seasoning. Let rest off heat for 5–10 minutes to settle the gravy.
10. Serve hot with white rice.