Jamaican Curry Goat

Instructions

1. Marinate the meat
   In a large bowl, combine goat meat with 2 tablespoons of curry powder, half the onion, half the garlic, half the Scotch bonnet pepper, and half the scallions. Mix well, cover, and refrigerate for at least 2 hours, preferably overnight for best flavor.
2. Prepare for cooking
   Remove the marinated meat from the refrigerator 30 minutes before cooking to bring it to room temperature. Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat.
3. Brown the meat
   Working in batches, brown the marinated meat on all sides, about 5 minutes per batch. Transfer browned meat to a plate and set aside.
4. Create the flavor base
   In the same pot, add the remaining onion, garlic, Scotch bonnet pepper, and scallions. Sauté for 2-3 minutes until fragrant and softened. Add the remaining curry powder, ginger, and allspice berries, and cook for another minute, stirring constantly to prevent burning.
5. Simmer the curry
   Return the browned meat to the pot along with any accumulated juices. Add tomato paste and stir to coat the meat. Pour in the stock, thyme, and bring to a boil. Reduce heat to low, cover, and simmer for about 2 hours, or until the meat is very tender.
6. Add potatoes
   When the meat is almost tender (after about 1 hour 30 minutes of cooking), add the potato chunks to the pot. Continue to simmer until both the meat and potatoes are fork-tender, about 30 minutes more.
7. Adjust seasoning
   Taste and adjust seasoning with salt and pepper as needed. If the curry is too thin, cook uncovered for 10-15 minutes to reduce and thicken the sauce. If too thick, add a little more stock or water.