Ingredients:

  • 2 lbs (900 g) goat meat, cut into 1.5-inch pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2-3 tablespoons Jamaican curry powder
  • 1 Scotch bonnet pepper, whole or chopped
  • 2-3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon allspice berries or ½ teaspoon ground allspice
  • 2 cups water or low-sodium chicken broth
  • Salt and pepper to taste
  • 3 spring onions, chopped (for garnish)

Instructions:

  1. Combine goat meat, curry powder, garlic, ginger, salt, and pepper in a large bowl. Let it marinate for at least 1 hour, or preferably overnight in the fridge.
  2. In a heavy-bottomed pot, heat the vegetable oil over medium heat.
  3. Add the diced onions and sauté until translucent. Stir in the marinated goat meat, and brown on all sides.
  4. Add the thyme, allspice, Scotch bonnet pepper, and water/broth, bring to a boil. Lower the heat and simmer for about 1.5 hours, or until the goat is tender.
  5. Taste and adjust salt and pepper as needed.
  6. Remove Scotch bonnet (if whole) and discard. Garnish with spring onions and serve with rice.