This recipe comes from my Jamaican friend Cynthia “Dor” Ennis, a seriously good cook and a master of goat curry. Jamaican curry powder is at Caribbean markets or well-stocked supermarkets (or online). If necessary, regular curry powder will do, but add a dash of allspice, the main distinguishing feature of Jamaican curry powder. As the goat cooks, you’ll add a total of 3¼ cups water during cooking, at 20-minute intervals. Keep the water in a saucepan on the back of the stove. The idea is to let each addition reduce a bit before adding more.
|2||pounds bone-in goat shoulder, cut into chunks|
|2||tablespoons Jamaican curry
|3½||tablespoons olive oil|
|Salt and black pepper, to taste|
|1||bunch scallions, chopped|
|1||medium onion, sliced|
|1||piece (2 inches) fresh ginger, peeled and split lengthwise|
|3||sprigs fresh thyme|
|¼||scotch bonnet or habanero chili pepper|
|3¼||cups hot water|
|15||small golden potatoes or 4 large Yukon Gold potatoes, cut into
1. In a large bowl, combine the goat, curry powder, 1½ tablespoons of the oil, salt, black pepper, half the scallions, the shallots, onion, ginger, thyme, garlic, and chili pepper. With clean hands, massage the seasonings into the meat; cover and refrigerate overnight.
2. In a large flameproof casserole over high heat, heat the remaining 2 tablespoons of olive oil. Add the goat and seasonings. Cover immediately. Let the mixture cook for 20 minutes, stirring once halfway through.
3. Turn the heat to medium and begin adding a little more than ¾ cup water at 20-minute intervals for about 1 hour and 20 minutes or until the goat is very tender when pierced with a skewer. Add the potatoes during the last 20 minutes.
4. When the potatoes are tender when pierced with a skewer, serve the curry and potatoes over white rice, garnished with the remaining scallions. Luke Pyenson. Adapted from Cynthia “Dor” Ennis