Cayman Islands Curry Goat - Hot Curry Spice | CulinaryCreationss

Ingredients

• For the Goat:
• 2-3 lbs bone-in goat meat (shoulder, leg, or chops), trimmed of excess fat
• 1 whole lime or 2 tbsp white vinegar (for washing)
• 1 tbsp neutral oil (like vegetable or canola)
• For the Marinade & Aromatics:
• 3-4 tbsp Jamaican-style curry powder (or your favorite hot curry spice blend)
• 1 tsp ground pimento (allspice), or 4-5 whole pimento berries
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 4-5 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 large onion, roughly chopped (divided)
• 3-4 scallions, chopped (divided)
• 1 whole scotch bonnet pepper (or half, seeded, for less heat – see safety notes!)
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• For the Curry:
• 2 tbsp neutral oil
• 1 large onion, diced (remaining from above, or fresh)
• 2-3 cloves garlic, minced (remaining from above, or fresh)
• 1-inch piece fresh ginger, grated (remaining from above, or fresh)
• 1 (13.5 oz) can full-fat coconut milk
• 1 (13.5 oz) can lite coconut milk (or another full-fat can for richer curry)
• 2-3 cups chicken or vegetable stock, or water
• 2-3 medium potatoes, peeled and cut into 1-inch chunks
• 2 medium carrots, peeled and sliced
• Optional: ½ cup pumpkin or bell pepper, chopped
• Salt and black pepper to taste
• Optional: Small squeeze of fresh lime juice (to finish)