A celebratory Jamaican dish, curry goat is made by slowly stewing goat with curry seasoning and hot peppers. This Caribbean take on curry, shaped by the islands’ history of Indian indentured labor, is a classic for special occasions.
Rub the meat with half of the curry seasoning and marinate for at least 1 hour.
Cook the meat in oil over medium-high heat for 10 minutes, until browned on all sides.
Add the onion, garlic, hot pepper, and remaining curry seasoning. Cook for 8 minutes.
Add the water, cover, and simmer over low heat for 1–1.5 hours, until the meat is tender.
Add the potato and cook for another 15–20 minutes. Season with salt.
Sprinkle with scallions and serve hot with rice.
Store in a covered container in the refrigerator for 3 days; the flavor deepens by the next day. It can be frozen for 2 months.
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