Curry Goat

Ingredients

• 700 g Goat Shoulder
• 3 tbsp Jamaican Curry Powder
• 2 tsp Kosher Salt
• 0.75 tsp Black Pepper
• 3 pcs Scallion
• 1 pcs Yellow Onion
• 4 pcs Garlic
• 20 g Ginger
• 6 pcs Fresh Thyme
• 1 pcs Scotch Bonnet Pepper
• 2 tbsp Vegetable Oil
• 2 tsp Soy Sauce
• 250 ml Coconut Milk
• 300 ml Water
• 1 pcs Lime

Method

1. Pat {goat_shoulder} dry so it browns instead of steams, then season all over with {jamaican_curry_powder}, {kosher_salt}, and {black_pepper}.
2. Slice {scallion}, dice {yellow_onion}, mince {garlic} and {ginger}, chop {fresh_thyme}, and slice {scotch_bonnet_pepper}.
3. Heat {vegetable_oil} in a heavy pot over medium-high heat. Sear {goat_shoulder} in a single layer, working in batches if needed, for deep brown edges and a curry aroma, turning for even color.
4. Lower to medium heat, add {jamaican_curry_powder} to the pot and bloom until fragrant and slightly darkened. Add {yellow_onion}, {scallion}, {garlic}, {ginger}, {fresh_thyme}, and {scotch_bonnet_pepper}, seasoning again with {kosher_salt}, and sauté until softened and glossy. Stir in {soy_sauce} and let it reduce until the pot smells deeply savory.
5. Return {goat_shoulder} to the pot, pour in {coconut_milk} and {water}, and bring to a gentle simmer over medium heat. Cover, reduce to low, and braise until the meat is tender enough to yield easily to a spoon and the gravy is rich and golden.
6. Uncover and simmer over medium heat until the gravy lightly coats a spoon. Taste and adjust with {kosher_salt} and {black_pepper}, then rest briefly so the juices settle.
7. Spoon the curry into warm bowls, scatter over some of the cooked {scallion} and {fresh_thyme} from the pot, and squeeze over {lime} for a bright finish.