Ingredients

Method

In a large bowl, combine the goat meat, curry powder, onions, garlic, Scotch bonnet peppers, tomatoes, ground allspice, dried thyme, salt, and pepper. Mix well to coat the meat with the spices. Let it marinate for at least 1 hour, or overnight in the refrigerator for more intense flavors.

Heat the vegetable oil in a large pot over medium heat. Add the marinated goat meat and brown it on all sides.

Pour in the coconut milk and add enough water to just cover the meat. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 2 to 3 hours, or until the goat meat is tender. Stir occasionally and add more water if needed to prevent it from drying out.

Adjust the seasoning with salt and pepper to taste. If you prefer a thicker sauce, you can remove the lid and simmer the curry goat uncovered for a few more minutes until the desired consistency is reached.

Serve the Curry Goat hot with steamed rice, roti, or Jamaican hard dough bread.