INGREDIENTS
3kg Goat meat
4 tablespoons Jamaican Curry Powder
3 tablespoons Cooking oil
Large Onion chopped
1 hot pepper, seeded and chopped (optional)
1 tablespoon Thyme
Teaspoon Black pepper
1 Knorr cube
2-3 cups water
Salt to taste
STEP ONE
Prep & season goat meat: Cleanse and wash goat meat. Then pat goat meat dry with paper towel and add all meat into a clean bowl. Season goat meat with spices and use your hands to massage all the spices into the goat meat, massaging very well until thoroughly coated.
STEP TWO
Marinate goat meat: Cover the bowl with a lid/plastic wrap and transfer to the refrigerator to allow flavors to marinate.
STEP THREE
Burn curry & brown goat meat: In a large heavy-bottomed pot or dutch oven; heat the oil over medium-high heat. Once the oil is shimmering, sprinkle in the remaining curry powder. Use a wooden utensil to stir the spice into the oil until curry is fragrant and takes on a deep, golden brown color- about 30 seconds. Working in batches, add some goat meat into the pot. Cook goat meat for brownness until a nice sear appears, about 2 minutes on each side. Transfer the browned goat meat onto a clean vessel and repeat the process until all the goat meat is browned. Then set the browned goat meat aside and reduce the heat to medium.
STEP FOUR
Add the aromatics & assemble the stew: Add the onion, scallions, garlic, ginger, fresh thyme, and tomato paste into the pot. Use a wooden utensil to sauté until lightly tender, about 3-4 minutes. Then add all browned goat meat back into the pot. Pour the chicken stock/broth into the pot, covering the meat. Add the scotch bonnet pepper, and stir until combined.
STEP FIVE
Let it stew: Reduce the heat to low and cover pot. Let cook for 2 – 2 1/2 hours, until meat is extra tender and falling apart.
STEP SIX
Add potatoes: Add the potatoes into the pot and let the potatoes cook up in the stew until tender. The potatoes will thicken the curry goat gravy.
The Jamaican Curry Goat is ready😋 😊you can serve  with Rice
