Sunday Supper: Goat Curry Recipe

• 2 pounds goat meat
• 2 cloves garlic, minced
• 1 hot chili (of your choice, if you like it hot go with Serrano, or scotch bonnet if you can find one)
• 1 lime, juiced
• 1 small bunch thyme, coarsely chopped
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 2 tablespoon curry powder
• vegetable oil for searing
• 1 onion, chopped
• 1 green pepper, chopped
• 3 cups chicken stock
• 1/2 cup coconut milk
• 1 tomato, chopped
• 1/2 cup peas
• 1 cup chopped potato
• Kosher salt and cracked black pepper
• Cilantro, chopped (optional garnish)
• Scallions, sliced (optional garnish)

1. Combine goat, garlic, chili, lime juice, thyme, allspice, salt and curry powder in a large dish. Toss together and marinate overnight.
2. Preheat oven to 325u0b0F. Heat a large drizzle of vegetable oil in a braising dish over medium-high heat, remove goat from marinade (reserve marinade), and sear in batches until meat is brown on all sides. Reserve meat. Add onion and green pepper to braising dish and cook until beginning to brown, about 4 minutes. Add goat, reserved marinade, and chicken stock to the onion/pepper mixture and bring to a simmer. Cover with lid and place in preheated oven until goat is tender, about 3 hours.
3. When goat is tender, remove from the oven. If the goat has bones, remove from cooking liquid and when cool enough to handle, carefully remove them. Add coconut milk tomato, peas, and cooked potato, and simmer over medium heat until potato is tender and liquid is thickened. Season to taste with salt and pepper and serve over rice, garnished with cilantro and scallions with lots of cold beer.

goat meat, garlic, hot chili, lime, thyme, ground allspice, salt, curry powder, vegetable oil, onion, green pepper, chicken stock, coconut milk, tomato, peas, potato, kosher salt, cilantro, scallions

Taken from www.seriouseats.com/recipes/2011/11/goat-curry-recipe.html (may not work)