Jamaican Curried Goat

5 to 6 pounds goat meat, cut into 1-inch cubes (or lamb)
6 scallions, very coarsely chopped
3 large onions, chopped
3 Scotch bonnet peppers, seeded and minced
1 teaspoon ground pimento (allspice)
About 1 tablespoon salt, to taste
2 tablespoons freshly ground
black pepper
About 6 tablespoons Jamaican Curry Powder , to taste
1/4 cup coconut oil
2 garlic cloves
4 cups water or chicken stock
1 cup coconut milk
Juice of 2 limes

Using your hands, mix the goat meat, scallions, half the onions, 1 to 3 peppers, allspice, salt, black pepper, and about 4 tablespoons Jamaican curry powder. Rub the goat well with the mixture. Now, as they say on the island, "You mus' put he down overnight"- which means let the meat marinate overnight in the refrigerator.

The next day, heat the coconut oil. Add 2 tablespoons curry powder, and mix well. Add the garlic and the remaining onions, and brown them. Add the seasoned goat to the mixture. Mix well. Add the water or stock, the coconut milk, and the lime juice. Cover the pot, and let the meat simmer for 2 to 3 hours, until the meat is tender. Add a little more water if needed. Serve the stew hot. Serves 8

Note: Three Scotch bonnet peppers make this a really hot dish; you may wish to cut back to one or two peppers. Often carrots are added about 20 minutes before the curry goat is finished.

From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy