Goat curry

Directions

1. Add the allspice to the curry powder (a blend of turmeric, cumin, cayenne, mustard, coriander, cardamom), unless you can find Jamaican curry powder.

2. Cut the meat into large chunks, maybe 2-3 inches across. Include the bones. Salt everything well and set aside for 30 minutes.

3. Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.

4. Pat the meat dry and brown well in the curried oil. Do not overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl.

5. Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.

6. Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. Add 3 cups of water. Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.

7. Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it.

8. You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl.

9. The stew is better the day after, or even several days after the day you make it. Serve with Jamaican rice and peas, a coconut rice with kidney beans.

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