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JAMAICAN CURRIED GOAT
4 to 6 servings

This curry owes its fragrant heat to Scotch bonnet peppers, the Caribbean relative of the habanero. Lamb or pork can be substituted for the goat.

Combine in a large bowl and toss to coat evenly:

  • 2 pounds boneless goat shoulder, trimmed and cut into 1-inch cubes
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Heat in a Dutch oven over medium-high heat:

  • 3 tablespoons vegetable oil

Add the meat in batches and brown on all sides, about 8 minutes. Remove the browned meat with a slotted spoon and pour off all but 2 tablespoons oil from the pot (add more oil if needed). Add to the pot and cook over medium heat, stirring often, until the onion begins to brown, about 8 minutes:

  • 1 large onion, chopped
  • 1 celery rib, chopped

Return the goat to the pot along with:

  • 2 ½ cups chicken stock or water
  • 4 garlic cloves, chopped
  • 1 to 3 Scotch bonnet or habanero peppers, seeded and minced
  • 1-inch piece ginger, peeled and minced
  • 3 tablespoons curry powder, store-bought or homemade
  • 4 sprigs fresh thyme or 1 teaspoon dried thyme
  • (½ teaspoon ground cinnamon or allspice)
  • 1 bay leaf

Bring to a boil, then cover and simmer over low heat for 1 hour. Add:

  • 1 pound gold or red potatoes, peeled and cut into 1-inch quarters or chunks

Cover and cook until the potatoes and meat are fork-tender, 35 to 45 minutes.

Remove from the heat and skim off any fat from the surface of the sauce. Remove the bay leaf and thyme sprigs. Taste and adjust the seasonings. Garnish, if desired, with:

  • (Chopped cilantro)

Serve with:

Meat