Curry Goat

Imma Adamu’s Jamaican curry goat simmers browned goat meat with curry powder, thyme, Scotch bonnet and potatoes. Her selected stovetop version uses water to cover the meat and cooks the potatoes in the same seasoned stew.

The supplied goat chunks are seasoned with salt and pepper and set aside. Cooking oil heats in a large pot, where the meat browns with frequent stirring and scraping of the browned bits from the bottom.

Jamaican curry powder is stirred into the browned meat. Minced garlic and ginger, sliced onion and green onion, white pepper, fresh thyme, tomato paste and the whole Scotch bonnet follow, with another brief stir.

Water is poured in to cover the meat, brought to a boil and reduced to a simmer. The meat cooks until tender, with occasional stirring and more of the same water as needed.

The supplied peeled potato chunks and selected optional bouillon powder are added near the end. Cooking continues until the potatoes are tender; letting them begin to fall apart thickens the stew, while more water can loosen it.