Jamaican Coconut Curry Goat with Potatoes
Ingredients
- 3 pounds goat meat
- 1 teaspoon salt, garlic powder, onion powder, black pepper, ground coriander, cumin
- 1/2 teaspoon dried thyme, dried oregano
- 2 tablespoons curry powder (divided)
- 2 teaspoons girund turmeric powder (divided)
- 1 tablespoon green seasoning
- 2 cups water (preferably hot water)
- 1 cup coconut milk
- 1 cup largely diced onion
- 1 1/2 cup diced potatoes
- 2 green onions
- 3 sticks fresh thyme
- 2 tablespoons butter
- 3 tablespoons coconut oil (divided)
- 1 pinch fresh ginger (grounded)
- 4 cloves garlic minced
- 1 scotch bonnet pepper (diced seeds in or out (depending))
Instructions
In a small bowl combine all the dry seasoning, only using 1 tbsp curry powder and 1 tsp turmeric and mix along with green seasoning, mix well. Wash meat with water and vinegar, remove excess fat. Drizzle 1 tbsp coconut oil onto meat. Season meat well with combined seasoning including scotch bonnet pepper, onions and bell peppers cover and sit in refrigerator for at least one hour, longer, if possible, overnight. Remove from fridge at least 30 minutes before cooking. Heat remaining coconut oil on medium low heat, add minced garlic, and ginger and stir for 2 minutes, add remaining turmeric powder and curry powder stir for about 1 minute. Pour entire seasoned meat in pot, cover for 10 minutes, stirring continuously, add coconut milk and stir well to combine, cover, and continue cooking for 1 hour with no further liquid, being sure to stir continuously, then stir pour 1 cup water on (preferably hot water) stir well, cover and cook 1 hour stirring at least every 10 minutes or so. After 1 hour remaining 1 cup of water with potatoes, fresh thyme, green onions, and butter stir and mix well, cover and cook an additional 30 minutes.
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