Jamaican Curry Goat

Adapted from recipes by Yanikie Tucker.

In 1655, the British seized Jamaica from Spain and brought with them their favorite colonial export: Curry Powder. When slavery was abolished in 1834, over 300,000 Indians were forced to migrate to the Caribbean as indentured laborers.They arrived with very little, but carried culture, techniques, and a familiarity with curry that would reshape the island’s cuisine. Jamaican Curry Goat is the result of Jamaican essentials like scotch bonnet, thyme, scallions, and garlic landing in the hands of Indian cooks who had no spices other than British curry powder to work with.

Ingredients

900g bone-in mutton, 2-3 inch pieces
7 sprigs fresh thyme
1 small red onion, cut into 5–6 thick slices
25g scallions, finely chopped (about ¼ cup)
1 small Scotch bonnet pepper, finely chopped
1 tablespoon Maggi seasoning
2 tablespoons + 1 teaspoon Curry Powder, divided
½ teaspoon Pahadi Pink Garlic
½ teaspoon onion powder
¼ teaspoon ground white pepper
¼ teaspoon freshly ground Aranya Black Pepper
2 garlic cloves, minced
3 tablespoons vegetable oil
2 cups water or chicken stock, plus more as needed1 medium potato, cut into 8 pieces
1 medium carrot, cut into 1-inch pieces
1 teaspoon chicken bouillon powder
4 whole allspice berries
½ teaspoon kosher salt, plus more to taste

Methods

In a large bowl, combine the thyme, red onion, scallions, Scotch bonnet, Maggi seasoning, 2 tablespoons curry powder, garlic powder, onion powder, white pepper, and black pepper. Stir to combine.
Add the goat and toss until evenly coated. Using gloved hands, massage the marinade into the meat. Cover and refrigerate for at least 1 hour or up to overnight.
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Reduce the heat to low, add the garlic and remaining 1 teaspoon curry powder, and cook, stirring constantly, until fragrant, 15 to 20 seconds.
Add the marinated goat and increase the heat to medium. Stir for 1 to 2 minutes, then cover and cook over high heat for 2 minutes.
Uncover and continue cooking over high heat, stirring occasionally, until the liquid released from the meat separates from the oil, 5 to 7 minutes.
Pour in the water or chicken stock. Cover, reduce the heat to low, and simmer for 1 hour.
Uncover and stir. The meat should be tender and at least halfway cooked. Add the potato, carrot, allspice berries, and chicken bouillon powder. If the curry looks dry, add a splash of hot water as needed.
Taste and season with the salt, adding more if needed. Cover and simmer over medium heat for about 20 minutes, or until the potatoes are fork-tender.
Serve hot with steamed rice.