A slow-cooked Jamaican curry of bone-in goat meat simmered with Jamaican curry powder, scotch bonnet, and potatoes until fall-off-the-bone tender.
Equipment needed
stovetop, pot
Season goat meat with curry powder, garlic, thyme, allspice, salt, and pepper. Marinate at least 4 hours.
Heat oil in a heavy pot. Brown the marinated goat in batches until deeply seared.
Add sliced onion and scallions, cook until softened.
Add enough water to barely cover the meat. Add whole scotch bonnet pepper — do not burst it.
Bring to a boil, then simmer covered for 1.5 hours until meat is nearly tender.
Add diced potatoes and coconut milk. Cook another 30 minutes until potatoes are soft and sauce is thick.
Serve over white rice with rice and peas on the side.