You can't get more classic than Jamaican goat curry. Curry powder is soaked in oil and pan-fried to bring out its flavor. A mixture of onions, garlic, peppers, and spices flavor the chunks of goat as they cook and become tender. The final product is an aromatic and delicious mixture of pull-apart goat meat and potatoes.
- 1/4 cup vegetable oil
- 3 pounds bone-in goat meat for stew (about 2-inch chunks)
- 2 medium onions, chopped medium (about 2 cups)
- 3 medium garlic cloves, smashed
- 4 to 5 tablespoons Jamaican curry powder (spicy or non-spicy)
- 2-inch piece of ginger, peeled and minced (about 2 tablespoons minced)
- 2 to 3 habanero or Scotch bonnet peppers, seeded and chopped
- 1 quart water or low-sodium chicken broth
- Kosher salt
- 2 medium russet potatoes, peeled and cut into 1-inch cubes (about 2 cups)
For the Curry: Heat 2 tablespoons of oil in a 3-quart saucepan or dutch oven over medium-high heat until shimmering. Add 1/3 of goat to pan and brown on all sides, about 6 minutes. Transfer to a plate. Repeat with remaining goat in two more batches, adding additional oil as necessary and controlling heat to prevent burning.
Return pan to heat and add onions and garlic. Cook, stirring frequently until onions are softened, about 4 minutes. Add curry powder and cook, stirring constantly until fragrant, about 30 seconds.
Add ginger and pepper and cook, stirring frequently, until fragrant, about 1 minute. Add the water or chicken broth to the pot, along with the browned meat. Add 2 teaspoons kosher salt. Scrape up any browned bits from bottom of pot. Bring to a boil, reduce to a simmer, cover the pot, and cook for 1 1/2 hours. Add potatoes and continue cooking until goat is completely tender, 30 minutes to 1 hour longer.
For Serving: Skim the fat off the broth. Or, let the curry cool and place it into the refrigerator. Skim off the solidified fat on top. Warm the curry again. Season to taste with more salt, and serve.