Jamaican Curried Goat

 Jamaican Curried Goat

This classic dish from the Caribbean can also be made with lamb or pork.

Serves 6

Ingredients:

• 2 pounds bone-in goat shoulder, trimmed and cut into 2-inch pieces
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, chopped
• 1-inch piece ginger, peeled and minced
• 1-3 Scotch bonnet or habanero peppers, seeded and minced
• 3 tablespoons curry powder, store-bought or homemade
• 4 sprigs fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 cup coconut milk
• 2 cups water
  
  Instructions:

1. Place the goat in a large bowl and add salt and black pepper. Toss to coat evenly.
2. Heat the oil in a large pot over medium-high heat.
3. Add the goat pieces and brown on all sides, about 8 minutes.
4. Remove the goat from the pot and set aside.
5. Add the onion to the pot and cook, stirring often, until the onion is soft, about 5 minutes.
6. Add the garlic, ginger, and Scotch bonnet peppers to the pot and cook for 2 minutes.
7. Add the curry powder and cook, stirring constantly, for 1 minute.
8. Return the goat to the pot along with the thyme, oregano, bay leaf, coconut milk, and water.
9. Bring to a boil, then reduce the heat to low and simmer, covered, until the goat is tender, about 2 hours.
10. Remove the bay leaf and serve.