Authentic Slow-Cooked Caribbean Curried Goat

Directions

1. Step 1

   Wash goat meat and pat dry. In a large bowl, combine goat meat with 2 tablespoons curry powder, chopped green onions, minced Scotch bonnet, thyme, minced garlic, grated ginger, salt, pepper, and cumin. Marinate for at least 1 hour, or overnight in the refrigerator.

2. Step 2

   In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Add marinated goat meat and brown on all sides in batches. Remove browned meat and set aside.

3. Step 3

   To the same pot, add the remaining 1 tablespoon of curry powder and cook, stirring constantly, for 1 minute until fragrant.

4. Step 4

   Return the browned goat meat to the pot. Stir well to coat with the 'burned' curry.

5. Step 5

   Pour in the chicken stock and coconut milk. Bring to a simmer, scraping up any browned bits from the bottom of the pot.

6. Step 6

   Reduce heat to low, cover, and simmer for 60 minutes, or until the goat meat starts to become tender.

7. Step 7

   Add the cubed potato to the pot. Continue to simmer, covered, for another 30 minutes, or until the goat meat is very tender and the potatoes are cooked through.

8. Step 8

   Adjust seasoning as needed. Serve hot with rice, roti, or bread.