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Recipe for curried goat with potatoes

Serves 4

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.

2pounds bone-in goat shoulder, cut into chunks
2tablespoons Jamaican curry
powder
tablespoons olive oil
Salt and black pepper, to taste
1bunch scallions, chopped
2shallots, chopped
1medium onion, sliced
1piece (2 inches) fresh ginger, peeled and split lengthwise
3sprigs fresh thyme
3cloves garlic
¼scotch bonnet or habanero chili pepper
cups hot water
15small golden potatoes or 4 large Yukon Gold potatoes, cut into
1-inch pieces

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.

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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

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