Jamaican Curry Goat

Ingredients

• 3 lbs goat meat (bone-in), cut into 2-inch pieces
• 3 tablespoons Jamaican curry powder
• 2 tablespoons all-purpose seasoning
• 1 tablespoon fresh thyme leaves
• 6 cloves garlic, minced
• 2 scotch bonnet peppers (1 whole, 1 minced)
• 2 large onions, diced
• 4 scallions, chopped
• 2 medium potatoes, cubed
• 3 cups chicken or goat stock
• 2 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• Salt and black pepper to taste

Instructions

1. Season goat meat with 2 tablespoons curry powder, all-purpose seasoning, thyme, garlic, salt, and pepper. Marinate for at least 1 hour or overnight.
2. Heat oil in a large heavy pot over medium-high heat. Brown goat meat in batches, about 4-5 minutes per side. Remove and set aside.
3. In the same pot, add remaining tablespoon of curry powder. Toast for 30 seconds until fragrant.
4. Add onions, scallions, and minced scotch bonnet. Sauté until onions are translucent, about 5 minutes.
5. Stir in tomato paste and brown sugar. Cook for 2 minutes.
6. Return goat meat to pot. Add stock and whole scotch bonnet pepper. Bring to boil.
7. Reduce heat to low, cover, and simmer for 1.5-2 hours until goat is tender. Stir occasionally.
8. Add potatoes in the last 30 minutes of cooking.
9. Adjust seasoning. The curry should be thick and rich. If too thin, simmer uncovered to reduce.
10. Serve with white rice, rice and peas, or roti. Remove whole scotch bonnet before serving (or warn diners!).

Wine Pairing Notes

Curry's complex spice blend calls for wines with aromatic complexity and residual sweetness. Off-dry Riesling from Germany's Mosel region provides honeyed sweetness that tames curry heat while its acidity cuts through richness. Gewürztraminer offers lychee and rose petal notes that complement the curry's exotic spices beautifully. For red wine lovers, try a fruit-forward Grenache or light-bodied Pinot Noir served slightly chilled.