Jamaican · serves 6 · about 150 minutes
The centerpiece of every Jamaican celebration: goat slow-curried until spoon-tender in a fragrant, golden gravy built on Jamaican curry powder and scotch bonnet.
Ingredients
- 3 lbs goat meat, bone-in, cubed
- 3 tbsp Jamaican curry powder
- 1 onion
- 4 cloves garlic
- 1 tbsp fresh thyme
- 1 scotch bonnet
- 2 potatoes, cubed
- 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1 tsp allspice
Method
- Season the goat with curry powder, allspice, garlic, thyme, and salt; marinate a few hours.
- Bloom 1 tbsp curry powder in hot Iberia Olive Oil, then brown the goat in batches.
- Add onion, the whole scotch bonnet, and water to cover; cover and simmer 1.5 to 2 hours until tender.
- Add the potatoes and cook 20 minutes more until the gravy thickens.
- Adjust salt and serve over rice and peas.