Ingredients:

  • 3.5 lb bone-in goat shoulder (cut into 2-inch pieces)
  • 6 Tbsp Jamaican curry powder
  • 6 Tbsp vegetable oil
  • 1 large yellow onion, diced
  • 1 bunch scallions, chopped (divided)
  • 6 cloves garlic, minced
  • 2 Tbsp grated fresh ginger
  • 1 whole Scotch bonnet pepper
  • 1 Tbsp allspice berries (pimento)
  • 6 sprigs fresh thyme
  • 2 Tbsp white vinegar
  • 1 Tbsp salt
  • 4 cups water or beef broth

Instructions:

  1. In a large bowl, rub the goat meat thoroughly with 4 tablespoons of the curry powder, half the chopped scallions, garlic, ginger, salt, and vinegar. Ensure the meat is fully coated. Cover and refrigerate for a minimum of 2 hours, or preferably overnight (up to 12 hours).
  2. In a heavy Dutch oven or large pot, heat the vegetable oil over medium-high heat. Add the diced onion and sauté until softened, about 5 minutes. Add the remaining 2 tablespoons of curry powder and cook, stirring constantly, until it darkens slightly and becomes highly fragrant (the 'blooming' or 'burning' technique), about 2 minutes.
  3. Add the marinated goat meat to the pot. Increase the heat slightly and sear the meat on all sides until well browned. This process should take 8-10 minutes.
  4. Pour in the water or broth. Add the whole Scotch bonnet pepper, thyme sprigs, and allspice berries. Bring the mixture to a rapid boil, then immediately reduce the heat to the lowest setting, cover tightly, and simmer for 2 hours (120 minutes), or until the goat meat is meltingly tender and the collagen has dissolved into the sauce.
  5. Carefully remove and discard the thyme stems and the whole Scotch bonnet pepper. Skim any excess fat from the surface of the sauce if desired. Adjust the salt and seasoning to taste. Stir in the remaining fresh scallions before serving hot, typically over rice and peas.