The Best Curry Goat by Kitchen Goddess68

Ingredients

• 3 lbs goat meat, cut into 1.5-inch cubes
• 1/4 cup vegetable oil
• 3 tbsp curry powder
• 2 medium onions, chopped
• 6 cloves garlic, minced
• 2 inch fresh ginger, grated
• 1-2 scotch bonnet peppers, seeded and minced (optional, for heat)
• 4 sprigs fresh thyme
• 1 tsp allspice berries, crushed
• 1 can (13.5 oz) full-fat coconut milk
• 2 cup water or chicken broth
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste

Instructions

1. In a large bowl, season the goat meat with salt and pepper. Stir in the curry powder until evenly coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated goat meat in batches and sear on all sides until browned. Remove the meat and set aside.
3. Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
4. Add the minced garlic, grated ginger, and minced scotch bonnet peppers (if using). Cook for another 1-2 minutes until fragrant.
5. Return the seared goat meat to the pot. Add the fresh thyme sprigs and crushed allspice berries until ready to serve.
6. Pour in the coconut milk and water (or broth). Stir to combine, scraping up any browned bits from the bottom of the pot.
7. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for 1.5 to 2 hours, or until the goat meat is very tender and falling apart. Stir occasionally to prevent sticking.
8. Remove the thyme sprigs before serving. Taste and adjust seasoning with salt and pepper if needed. Serve hot, typically with rice and peas or roti until ready to serve.