Country: Jamaica Region / Locale: Jamaican Servings: Serves 6

Ingredients

• goat meat – 2 lbs / 900 g
• onion – 1 large, chopped
• garlic – 4 cloves, minced
• ginger – 1 inch / 2.5 cm piece, grated
• scotch bonnet pepper – 1, seeded and chopped
• curry powder – 3 tbsp
• allspice – 1 tsp
• thyme – 2 sprigs
• salt – 1.5 tsp
• black pepper – 1 tsp
• vegetable oil – 2 tbsp
• water – 2 cups / 480 ml
• potatoes – 2 large, cubed
• coconut milk – 1 cup / 240 ml

Instructions

1. In a large bowl, marinate the goat meat with curry powder, allspice, salt, and black pepper. Leave it for at least 1 hour in the refrigerator.
2. Heat vegetable oil in a large pot over medium heat. Add the onions, garlic, ginger, and scotch bonnet pepper, sautéing until the onion is soft.
3. Add the marinated goat meat to the pot. Cook on high heat until the meat is browned on all sides.
4. Add water, thyme, and potatoes to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 90 minutes or until the goat is tender.
5. Stir in the coconut milk and simmer for another 15 minutes. Adjust seasoning with more salt and pepper if needed.

Substitutions

• goat meat -> lamb or beef
• scotch bonnet pepper -> habanero or jalapeño pepper
• coconut milk -> heavy cream or evaporated milk

Enhancements in the Next Evolution

• Add a marinade step with some tomato paste and lemon juice for more depth.
• Include bay leaves for a more aromatic flavor profile.
• Use freshly ground spices for enhanced flavor.