Jamaican Curry Goat
5 pounds goat meat cut into 2-inch pieces
4 tablespoons hot Jamaican curry powder
2 tablespoons mild Jamaican curry powder
2 tablespoons turmeric
4 tablespoons oil
1 pound onions diced
4 ounces ginger grated
3 ounces garlic chopped
2 pounds carrots 1 pound small diced and 1 pound medium diced
1 ounce fresh thyme
1 ounce freshly ground black pepper
1 quart goat or chicken stock
1 pound Irish potatoes medium diced
White rice cooked
For the Goat:
In a large bowl, combine the goat meat, 2 tablespoons of hot curry powder, the mild curry powder, and turmeric. Mix well to season the goat. Allow the goat to sit overnight.
For the Curry:
Add 2 tablespoons of the oil to a large saucepot and put over medium-high heat. While the pot is warming up, rub all the seasoning from the goat pieces and lightly dust the goat with flour and salt. Sear the goat pieces in the hot oil in batches until all the goat meat is browned. When the goat is seared, remove it from the pan and reserve. Add the remaining hot curry powder and oil to the pot and cook until fragrant and toasted. Add the onions, ginger, garlic, small diced carrots, thyme, and black pepper into the pot, along with the goat and stock and bring to a boil. Reduce the heat to a medium simmer, and cook for 90 minutes with the pot partially covered. Add the medium diced carrot and potatoes. Cook until the potatoes are tender and remove the pan from the heat, adjusting the seasoning. Allow the meat to sit in the pan for about 20 minutes and then transfer to a clean pan for storage.
To Assemble and Serve:
Plate the curry, and serve with white rice. This curry is best eaten the day after making it.