Grenadian Curried Goat (Goat Curry with Warm Spices)

Instructions

1. Rinse the goat and pat dry. Toss with the lime juice, 2 tablespoons of the curry powder, allspice, thyme, garlic, scallions, salt and pepper. Marinate for 2 hours, or overnight in the fridge.
2. Heat the oil in a heavy pot over medium heat. Add the remaining tablespoon of curry powder and stir for 30 seconds until fragrant.
3. Add the goat and brown for 10 minutes, turning, then stir in the onion and sugar and cook for 3 minutes.
4. Add the water, nutmeg and whole scotch bonnet. Bring to a boil, then cover and simmer on low for 1 1/2 hours, stirring now and then.
5. Add the potatoes and carrot. Cover and cook for 30 to 40 minutes, until the goat is falling off the bone and the potatoes are tender.
6. Uncover and simmer for 10 minutes to thicken the sauce. Remove the scotch bonnet, taste for salt and serve with rice.

Tips

• Goat is lean and tough, so slow cooking matters. If the sauce reduces too much before the meat is tender, add hot water 120 ml (1/2 cup) at a time.
• Use a pressure cooker to speed this up: cook the goat for 35 minutes at high pressure, then add the potatoes and simmer for 15 minutes uncovered.