Curried Goat

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   In a large bowl, combine the goat meat with all marinade ingredients: lime juice, garlic, ginger, marinade scallions, curry powder, allspice, thyme, black pepper, and salt. Mix thoroughly to coat the meat and set aside.

   Ongeveer 20 min

   Tip van de kok: For deeper flavor, you can marinate the meat in the refrigerator for at least 4 hours or overnight.

2. 2

   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

   Ongeveer 2 min

3. 3

   Working in batches, sear the goat meat on all sides until well browned. Transfer the seared meat to a separate plate.

   Ongeveer 15 min

   Tip van de kok: Don't overcrowd the pot, as this will steam the meat instead of searing it. A good sear builds a flavorful crust.

4. 4

   Reduce the heat to medium and add the chopped yellow onion to the same pot. Sauté for 5-7 minutes until softened and translucent.

   Ongeveer 7 min

5. 5

   Return the seared goat meat and any accumulated juices back to the pot.

   Ongeveer 1 min

6. 6

   Pour in the beef broth and add the whole scotch bonnet pepper. Scrape the bottom of the pot with a wooden spoon to release any flavorful browned bits.

   Ongeveer 2 min

   Tip van de kok: Leaving the scotch bonnet whole imparts its fruity flavor without overwhelming heat. For a spicier dish, you can pierce it with a small slit.

7. 7

   Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer for 90 minutes.

   Ongeveer 1 uur 30 min

   Tip van de kok: Maintain a gentle simmer, not a rolling boil, to ensure the meat becomes tender.

8. 8

   Stir in the cubed potatoes, ensuring they are mostly submerged in the liquid.

   Ongeveer 1 min

9. 9

   Cover the pot again and continue to simmer for another 30 minutes, or until the goat is fork-tender and the potatoes are fully cooked.

   Ongeveer 30 min

   Tip van de kok: If the sauce is too thin, you can remove the lid for the last 10 minutes of cooking to let it reduce.

10. 10

    Carefully remove and discard the whole scotch bonnet pepper. Taste the sauce and adjust with more salt if necessary.

    Ongeveer 2 min

11. 11

    Let the curried goat rest off the heat for 10 minutes to allow the flavors to meld and deepen.

    Ongeveer 10 min

12. 12

    Serve hot, garnished with the reserved sliced scallions for garnish.

    Ongeveer 1 min

    Tip van de kok: This dish is traditionally served with white rice or rice and peas, and a side of fried plantain.