Jamaican Curry Goat
INGREDIENTS:
3 pounds goat meat, cut in 1-inch or bite-sized pieces
1 lime
1 large onion, sliced
6 cloves garlic, finely chopped (about 3 tbsp)
2 tsp salt
1 tsp black pepper
1 tsp fresh thyme leaves
6 pimento seeds (allspice)
1 tsp finely chopped Scotch bonnet pepper (or Habanero pepper)
2 tsp canola or vegetable oil
1 tsp sugar
5 green onions, chopped (about 1 cup)
2 tsp Jamaican curry powder
2 potatoes, peeled and cut into half inch cubes
INSTRUCTIONS:
1. Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, pimento and Scotch bonnet or Habanero pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours or overnight (longer is better).
2. In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown.
3. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour a quarter of a cup of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat), and cook a bit longer. When you are ready to serve, the meat should be falling-off-the-bone tender.
4. Add the potatoes and a quarter of a cup of water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add a quarter of a cup of water and simmer for another 5 to 10 minutes.
Makes about 4-5 portions; serve with rice and peas or roti and a salad.
