Ingredients
Marinade
-
- 3 lbs goat meat, bone-in pieces preferred
- 3 tbsp (Jamaican) curry powder
- 5 tbsp Jamaican green seasoning
- 1 tsp allspice
- 1 tsp black pepper
- 1½ tsp salt
- 1 tsp garlic powder
- 5 cloves garlic, minced
- 1 medium onion, sliced
- 4 scallions (green onions), chopped
- 1 tsp Jamaican meat seasoning
- 1 Scotch bonnet pepper, sliced
- 1 tbsp fresh ginger, grated
- 1 tsp thyme (fresh or dried)
- 1 tbsp browning sauce
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- Juice of ½ lime
Cooking
- 2 tbsp vegetable or Avocado oil
- 1 tbsp of curry
- 2 medium potatoes, peeled and cut into chunks (optional or rice)
- 2-4 cups of beef broth, more if needed
Instructions
- Clean/rinse the goat meat with lime, white vinegar and water, then pat dry
- Marinate the Goat, mix well and put in the refrigerator overnight
- In a heavy pot or Dutch oven, heat 2 tbsp oil over medium heat
- Add 1 tbsp curry powder and stir for 20–30 seconds until fragrant. Do not burn the curry
- Add the goat (reserve marinade juices) and sear for 8–10 minutes, stirring occasionally until lightly browned
- Add the reserved marinade and enough broth to mostly cover meat (2-4 cups of beef broth)
- Bring to a boil, then reduce to a simmer. Cover and cook for 3.5 hours or until the meat is tender
- Stir occasionally and add more beef broth if needed
- About 30 minutes before done, add potatoes. Or simply serve over cooked rice. Enjoy!
