INGREDIENTS
- 2 lbs goat shank or cubed goat
- 2 tbsp curry powder
- 1 tsp allspice
- 1 scotch bonnet pepper, whole (or to taste)
- 1 onion, diced
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 potatoes, cubed
- 2 cups broth
- 2 tbsp oil
- A few sprigs fresh thyme
- Scallions, sliced, for garnish
DIRECTIONS
Toss the goat with curry powder and allspice, and marinate for at least 30 minutes (or overnight for best flavor).
Heat oil in a large pot over high heat and sear the goat on all sides until browned. Remove and set aside.
Add onion, garlic, and ginger to the pot and cook until fragrant, about 2 minutes. Return the goat to the pot, add the scotch bonnet, thyme, and broth.
Cover and simmer on low for 1.5 to 2 hours, until the goat is tender. Add the potatoes in the last 30 minutes of cooking.
Discard the scotch bonnet before serving. Serve hot over rice, garnished with scallions.
Find more goat cuts perfect for curry in our goat selection.