Jamaican Curried Goat

Ingredients

• 1 kg Goat meat, cut into stewing pieces
• 3 EL Jamaican curry powder
• 1 Onion, chopped
• 4 Garlic cloves, minced
• 2 cm Ginger, grated
• 1 Scotch Bonnet pepper, whole or halved (handle with care!)
• 2 EL Vegetable oil
• 500 ml Chicken broth or water
• 2 Potatoes, peeled and cubed
• 2 Carrots, peeled and sliced
• 3 Sprigs fresh thyme
• Salz und schwarzer Pfeffer Salt and black pepper to taste

Instructions

1. Season the goat meat with 2 tbsp of curry powder, salt, and pepper. Marinate for at least 1 hour or overnight.
2. In a large pot or Dutch oven, heat oil over medium heat. Add the remaining curry powder and toast for 1 minute until fragrant.
3. Add onion, garlic, and ginger and sauté for 5 minutes until onions are softened.
4. Add the marinated goat meat and brown well on all sides.
5. Add broth or water, the whole or halved Scotch Bonnet, and thyme. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours, or until the goat meat is almost tender. Stir occasionally.
6. Add potatoes and carrots. Continue to simmer for another 30-45 minutes until the vegetables are tender, the goat meat is fall-apart tender, and the sauce has thickened.
7. Remove the Scotch Bonnet (if used whole). Taste and adjust seasoning if needed. Serve hot with rice and peas or roti.

Nutrition