Ingredients

For The Goat

• 2,129 g / 4.7 lbs goat leg or shoulder

• 1 scotch bonnet pepper

• 1 bunch scallions

• 6 cloves garlic, minced

• 1 large onion, chopped

• 3 tbsp / 18 g Jamaican curry powder

• 1 tbsp / 15 g Grace’s All Purpose Seasoning

• 1 tbsp / 8 g onion powder

• 1 tbsp / 8 g garlic powder

• 2 tsp / 12 g salt

For The Base

• 1 tbsp / 15 ml olive oil

• 1 tsp / 2 g curry powder

• 1 clove garlic

Method

1. Season & Marinate: In a large bowl, combine the goat meat with the scotch bonnet, scallions, minced garlic, large diced onion, Jamaican curry powder, all-purpose seasoning, onion powder, garlic powder, and salt. For the best flavor, let the goat marinate overnight or for multiple days.

2. Bloom Curry: Heat the olive oil in a large pot over medium heat. Add 1 tsp of curry powder and stir for about 3 minutes to create a small paste.

3. Sauté Garlic: Add the single clove of garlic to the paste and mix for about 1 minute until fragrant.

4. Brown Meat: Turn the heat up to high. Add the seasoned goat to the pot and stir for about 2 minutes to sear the meat.

5. Initial Simmer: Reduce the heat to low and cover the pot. Let it cook for 30 minutes; the goat will begin to release its own juices.

6. Slow Cook: Continue to simmer for 3–4 hours, stirring every half hour.

7. Check Doneness: Start checking the meat between the 3 and 4-hour mark. You want it soft enough to fall off the bone but still in whole pieces.

8. Serve: Plate up over white rice and enjoy.

Additional Notes

• Cooking Time: Most recipes claim this will be done in 1.5 hours, but that is absolutely untrue unless you want tough meat. 3–4 hours is the sweet spot for that tender texture.

• Texture Tip: If you simmer the goat for too long, it will eventually start shredding. Check it periodically toward the end to ensure you keep whole pieces of soft meat.

• No Added Water: It may seem weird not to add water to the pot, but trust the process—the goat will create its own juices. You don't need to add any extra liquid.