Ingredients
For the Curry Goat
2 lb (900 g) goat meat, cut into cubes
2 tbsp Jamaican curry powder
1–2 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 Scotch bonnet or habanero pepper, finely chopped (optional, for heat)
1 tsp fresh thyme or 1 tsp dried thyme
1 tsp allspice
2 cups beef or chicken broth
2 medium potatoes, peeled and cubed
Salt and black pepper, to taste
For the Coconut Rice
2 cups long-grain rice
1 can (13–14 oz) coconut milk
1½ cups water
½ tsp salt
Step-by-Step Instructions
Marinate the Goat
Rub goat meat with curry powder, salt, and pepper. Let it sit for 30 minutes to an hour.
Brown the Meat
Heat oil in a large pot over medium-high heat. Brown the goat meat on all sides, then remove and set aside.
Cook the Aromatics
In the same pot, sauté onion, garlic, and Scotch bonnet pepper until fragrant. Add thyme and allspice.
Add Meat and Broth
Return goat to the pot and add broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, or until the goat is tender.
Add Potatoes
Add cubed potatoes and continue simmering for 15–20 minutes until potatoes are cooked through and the sauce thickens.
Prepare the Coconut Rice
In a separate pot, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 18–20 minutes until rice is cooked and fluffy.
Serve
Plate the curry goat with a side of coconut rice.