- 1 cup curry powder
- 3 large sprigs thyme
- 3 scotch bonnet peppers, finely chopped
- 2 onions, diced
- 1 bunch scallions, diced
- Salt and freshly ground black pepper
- 4 pounds goat meat, bone in (lamb meat may be substituted)
- 1/2 cup chopped fresh garlic
- 1 carrot, diced
- 2 tomatoes, diced
- 1 pound potatoes, diced
- 1/2 cup chopped ginger
- 3 quarts chicken stock
To make the marinade, combine the curry, thyme, scotch bonnets, onions, scallions, salt, and pepper. Marinate the goat meat overnight.
Remove the goat meat from the marinade. Reserve leftover marinade.
In a hot braising pan, brown the goat meat and garlic. Add carrots, tomatoes, potatoes, ginger, and reserved marinade. Add stock and stew for approximately 1 hour until meat is tender or about to fall off the bone.
Recipe courtesy Walter Staib, Beaches and Sandals Resort, Jamaica
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Mario Batali