Trinidadian Curry Goat

Instructions

1. Prepare the meat
   In a large bowl, rinse goat meat with water and a tablespoon of lime juice. Pat dry with paper towels. Season with salt and black pepper.
2. Marinate the meat
   In a bowl, mix 2 tablespoons of curry powder, minced garlic, grated ginger, green seasoning, and ground geera. Coat the goat meat thoroughly with this mixture and refrigerate for at least 2 hours, preferably overnight.
3. Prepare the curry base
   Heat oil in a large, heavy-bottomed pot over medium heat. Add the remaining 1 tablespoon of curry powder and stir for 1-2 minutes until fragrant. Add chopped onions and cook until translucent, about 5 minutes.
4. Cook the meat
   Add the marinated goat meat to the pot and brown on all sides, about 8-10 minutes. Add the minced Scotch bonnet peppers and thyme sprigs. Pour in enough broth to just cover the meat. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes.
5. Add potatoes
   After the meat has been simmering for 1 hour 30 minutes, add the potato chunks to the pot. Continue cooking for another 30 minutes or until the meat is tender and falling off the bone and potatoes are cooked through.
6. Adjust seasoning
   If the curry is too watery, uncover and increase heat to medium-high to reduce the liquid to your desired consistency. Add salt and pepper to taste. Stir in fresh lime juice just before serving.
7. Serve
   Remove thyme sprigs and serve hot with steamed rice, roti, or dhal puri. Traditional accompaniments include mango chutney, tamarind sauce, and cucumber salad.