For the wet jerk seasoning: To a blender, add the onions, garlic, ginger, thyme, Scotch bonnet, black pepper, brown sugar, salt, allspice, cayenne and 1 1/2 cups water. Blend well.
For the curried goat: Place the goat meat in a large mixing bowl. Add the wet jerk seasoning and 3 tablespoons of the curry powder; mix well. Cover and refrigerate for at least 4 hours, preferably overnight.
Heat the vegetable oil in a stockpot or braising pot. Add the remaining 2 tablespoons curry powder; stir into the hot oil. Add the seasoned goat and 2 cups water, and bring to a simmer. Cover and braise over medium heat for 1 hour, turning often.
Add the carrot, onion and potato. Simmer for an additional 30 minutes or until the potatoes are tender. Add the scallion and cook for an additional 5 minutes.
Tools You May Need
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Cool Runnings Jamaican Grill, Houston, TX
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.