\n\t\t\t\t\tBone-in goat marinated in Jamaican curry powder, allspice and thyme, then braised low with Scotch bonnet, coconut milk and potatoes until it falls off the bone.\t\t\t\t<\/p>\n<\/p><\/div>\n
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\t\t\t\t<\/figure>\n<\/p><\/div>\n<\/p><\/div>\nJamaican curry goat is one of the Caribbean\u2019s great braises, and it is worth tracking down the goat. Bone-in shoulder or leg, cut into chunks and cooked until it gives up, is the whole point of the dish. The flavors are completely different from Indian curry. Jamaican curry powder is built on a backbone of turmeric, allspice, and fenugreek, which gives the dish a warmer, more aromatic profile. The Scotch bonnet pepper adds a fruity, floral heat that builds slowly rather than hitting you all at once. This is weekend cooking: bone-in goat braised low and slow for about three hours until the meat is falling-apart tender and the potatoes have soaked up all that spiced coconut broth. It is not fast, but it is deeply rewarding. We made this three times in one month.<\/p>\n
Keeping the Scotch bonnet whole is the move here. You get all the pepper\u2019s fragrance and a gentle warmth without the searing heat that comes from breaking it open and releasing the seeds and membranes. If it bursts during cooking, the heat level jumps considerably, so handle it gently. Bone-in meat is essential because the bones release collagen as they braise, giving the sauce a rich, silky body that boneless cuts simply cannot provide. Serve this over plain white rice or with roti to soak up the sauce. Coconut milk ties everything together with a subtle sweetness that rounds out the spices. Like most braises, this tastes even better the next day, so it is a strong make-ahead option for feeding a group.<\/p>\n
Marinating the Goat<\/h2>\n
Combine the Jamaican curry powder, allspice, cumin, minced garlic, grated ginger, chopped green onions, salt, and pepper in a large bowl. Add the bone-in goat pieces and toss until every piece is evenly coated with the spice mixture. Cover and refrigerate for at least two hours, but overnight is better. The marinade tenderizes the meat and builds flavor from the inside out. Don\u2019t skip this step or rush it.<\/p>\n
Searing and Braising<\/h2>\n
Heat the oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the marinated goat pieces until browned on all sides, about five minutes per batch. Remove the goat and set it aside. Add the diced onion to the pot and cook for four minutes until softened. Return the goat along with any accumulated juices. Add the whole Scotch bonnet pepper, thyme sprigs, chicken broth, and coconut milk. Bring to a boil, then reduce to a low simmer. Cover and cook for one hour and thirty minutes, stirring occasionally. The liquid should barely bubble.<\/p>\n
Adding Potatoes and Finishing<\/h2>\n
After ninety minutes, add the cubed potatoes to the pot. Continue cooking covered for another thirty minutes until the potatoes are tender and the goat is falling off the bone. Remove the Scotch bonnet pepper and thyme sprigs. Stir in the lime juice and taste for seasoning. If the sauce is too thin, simmer uncovered for ten minutes to reduce and thicken. The finished sauce should be rich, thick, and coat the back of a spoon.<\/p>\n
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