Servings: 6 | Preparation time: 20 minutes | Cooking time: 2 hour 20minutes
Ingredients
- 1kg goat (chopped into medium pieces)
- 3 tbsp Cool Runnings curry goat powder
- 1 large onion (diced)
- 5 sprigs thyme
- 1 scotch bonnet pepper
- 1 large white potato (chopped)
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp British Class green seasoning
- 3-4 cups water 9added gradually)
Directions
1. In a large bowl, season the goat meat with salt, black pepper, green seasoning, onions, thyme, and 2 tbsp of curry goat powder. Mix well, cover, and marinate in the fridge for at least 2 hours or overnight.
2. Remove meat from fridge about 30 minutes before cooking.
3. Heat vegetable oil in a large pot over medium heat. Add 1 tbsp of curry goat powder and let it "burn" in the oil for 30 seconds until fragrant.
4. Add goat pieces to the pot and brown on all sides, about 5–7 minutes.
5. Pour 2 cups of water into the bowl that held the meat to catch all the seasonings. Add this liquid to the pot along with the scotch bonnet pepper. Stir well.
6. Cover and simmer on low heat for 1 ½–2 hours, stirring occasionally and adding more water as needed until the meat is tender and the gravy thickens.
7. Add the chopped potato in the last 15 minutes of cooking and simmer until tender.
8. Taste and adjust salt and pepper before serving. Serve the curry goat hot, ideally with rice and peas, steamed white rice, or roti, and garnish with a few fresh thyme sprigs if desired.