← Nouns Cooking · Caribbean

Ingredients

• 1.5 kg bone-in goat (or mutton), cut into 4–5 cm pieces
• 4 tbsp Jamaican or mild madras curry powder, divided
• 1 tsp ground allspice (or 8 whole berries)
• 1 Onion, chopped
• 6 cloves Garlic, crushed
• 4 cm piece Ginger, grated
• 5 sprigs Thyme
• 3 Spring onion, chopped
• 1 Scotch bonnet chilli, whole, or chopped for more heat
• 1 Tomato, chopped
• 3 Potato, peeled and quartered
• 3 tbsp Vegetable oil
• 2 tsp Salt
• ½ tsp Black pepper
• 750 ml hot water

Method

1. Toss the goat with 2 tbsp of the curry powder, the allspice, half the onion, garlic and ginger, the thyme, spring onions, salt and pepper. Cover and refrigerate for at least 4 hours, or overnight.
2. Heat the oil in a large heavy pot over medium heat. Add the remaining curry powder and stir for 2–3 min until it darkens a shade and smells toasty; this "burning" of the curry stops it tasting raw.
3. Add the rest of the onion, garlic and ginger and stir for 1 minute, then add the goat with all its marinade. Brown it over medium-high heat, turning often, for 10 min.
4. Pour in the hot water, add the tomato and sit the scotch bonnet on top. Bring to the boil, then cover, lower the heat and simmer gently for 2 hours, stirring now and then and adding a splash of water if it catches.
5. Add the potatoes and simmer uncovered for 30 min, until the potatoes are soft and the meat pulls easily from the bone. Mash a few potato pieces into the gravy to thicken it.
6. Remove the pepper and thyme stalks, taste for salt and serve with rice or roti.

Tips

• Handle scotch bonnets with gloves; for a milder pot leave the pepper whole and fish it out at the end.
• A pressure cooker cuts the simmering to about 40 minutes, but the slow way gives a richer gravy.

Sources

Written in our own words after cross-checking these recipes:

CaribbeanPot.com CaribbeanPot.com BBC Good Food