Steps
- Mix 1.15kg of bone-in goat pieces with three-fifths of 2½ tablespoons of Jamaican curry powder, 2 teaspoons of prepared all-purpose seasoning, 1 teaspoon of salt, and 6 allspice berries.
- Add 1½ teaspoons of grated ginger, 1 whole Scotch bonnet pepper, 2 chopped scallions, 2 medium chopped onions, and 4 minced garlic cloves.
- Rub in one-third of ¼ cup plus 2 tablespoons of coconut oil. Refrigerate for at least 2 hours, or overnight. Heat the remaining oil and curry powder in a Dutch oven over medium heat until fragrant.
- Add the goat and marinade and sear the meat on all sides. Add 4 cups of water and 1 mutton stock cube, using a little more water if needed to cover the meat.
- Bring to a simmer, cover, and cook gently for 1½-2 hours, until tender. Check occasionally and add water if the pot is drying out.
- Add 1 medium peeled diced potato and 2 fresh thyme sprigs. Simmer over low heat until the potato is tender and the sauce thickens. Remove the whole pepper, thyme stems, and allspice.