Jamaican Curry Goat

Ingredients

• 3 lbgoat meat, bone-in; rinsed with vinegar and water before marinating
• 2 1/2 tbspjamaican curry powder, 1½ tbsp for marinade, 1 tbsp for cooking
• 1/2 tspground ginger
• 1/2 tspall-purpose seasoning, Jamaican all-purpose seasoning blend
• 1/4 tspallspice
• 1onion, chopped; used in marinade then set aside before browning
• 6 clovegarlic, sliced; used in marinade then set aside before browning
• 3 sprigthyme
• 2 tbspoil, divided; 1 tbsp for browning meat, 1 tbsp for toasting curry powder
• 1 1/4 cupwater
• 1scotch bonnet pepper, kept whole; adds gentle heat, removed before serving
• 1russet potato, large, cubed
• salt, to taste
• black pepper, to taste

Method

1. 1

   Rinse the goat meat with vinegar and water. Season with 1½ tbsp curry powder, all-purpose seasoning, ground ginger, allspice, onion, garlic and thyme. Marinate for at least 4 hours or overnight.

2. 2

   Remove the onion and garlic from the meat and set aside.

3. 3

   Set a pressure cooker to high sauté and add 1 tbsp oil. Brown the goat meat in batches, about 2–3 minutes per side. Remove the meat.

4. 4

   Add the remaining 1 tbsp oil and the remaining 1 tbsp curry powder. Sauté for 10 seconds, then add the reserved onion and garlic. Cook until softened, about 4 minutes. Add a splash of water if the onions look dry.

5. 5

   Return the goat to the pressure cooker, add 1¼ cups water and cover. Cook on high pressure for 40 minutes. Allow natural release for 10 minutes, then release any remaining pressure.

6. 6

   Open the cooker and set to sauté. Add the cubed potato and whole scotch bonnet pepper. Cook for 10–15 minutes until the potatoes are soft. Remove the scotch bonnet pepper.

7. 7

   Season with salt and black pepper. Serve with rice and peas.