Goat curry is a common dish at festive occasions in Jamaica. It usually is served with white rice. Jamaican curry powder is available at many supermarkets. I used the mild curry because the peppers are so hot. For more heat, use the hot curry powder.
Makes 6 servings
4 tablespoons Jamaican curry powder (mild)
2 fresh Scotch bonnet or habanero chili peppers, seeded and minced
3 garlic cloves, minced
1 large onion, diced
2 teaspoons fresh thyme leaves
1 bunch scallions, chopped (white and pale green parts only)
Salt and freshly ground black pepper to taste
3 pounds bone-in goat meat (from leg) cut into 1-inch cubes
2 tablespoons butter
2 tablespoons vegetable oil
3 cups chicken broth
1 bay leaf
4 boiling potatoes, cut into 1-inch chunks
In large bowl, mix 2 tablespoons curry, peppers, garlic, onion, scallions, thyme, salt and pepper. Add meat, and mix to coat. Refrigerate and marinate at least 1 hour and up to 12.
Heat butter and oil in a large saucepan. Cook remaining 2 tablespoons curry, stirring constantly, until it darkens slightly. Remove meat from marinade (reserve marinade) and brown on all sides, in batches if necessary. When all the meat is browned, add the marinade, chicken broth and bay leaf. Bring to a simmer, cover and cook 1 hour.
Add potatoes and cook until sauce thickens, meat is fork tender and potatoes are cooked, 30 to 40 minutes. Taste for seasoning.
Serve with white rice.