Curry Goat

Method

1. 1

   Season the goat with 2 tbsp curry powder, onion, garlic, ginger and thyme; marinate at least 2 hours.

2. 2

   Toast the remaining curry powder in oil until it darkens and smells nutty — 'burning the curry'.

   💡 This step is the difference between yellow stew and curry goat.

3. 3

   Brown the goat in the toasted curry, then cover with water and add the whole scotch bonnet.

4. 4

   Simmer 2 to 2½ hours until the meat gives up the bone.

5. 5

   Add potato for the last 25 minutes so it thickens the gravy as it breaks down.

6. 6

   Serve with white rice and a cold drink; the bones are for chewing, not decoration.