Curry Goat

Step by stepInstructions

1. Wash the goat meat and pat dry, then rub it with 1½ tablespoons of the curry powder, the salt, garlic, ginger, scallions and thyme; marinate for at least 1 hour, longer if you have time.
2. Heat the oil in a heavy pot over medium-high heat and brown the meat in batches until deeply golden on all sides.
3. Stir in the remaining curry powder and the crushed pimento berries and cook for 2 minutes to toast the spices.
4. Add the onion, water and the whole scotch bonnet, cover and simmer gently for 1½ to 2 hours, until the meat is tender, adding water if the pot runs dry.
5. Add the potatoes and simmer for 20 to 30 minutes more, until they are soft and the gravy is thick.
6. Remove the scotch bonnet, taste and adjust the salt, and serve hot with rice and peas, festival or roti.