Authentic Jamaican Curry Goat

In a large bowl, combine the goat meat with salt, jerk seasoning, curry powder (loose and Jamaican), and scotch bonnet paste. Mix well to ensure all pieces are evenly coated.

Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.

In a food processor, combine chopped onion, garlic, scallions, thyme, and scotch bonnet peppers (adjust to your spice preference). Blend into a smooth paste.

Heat cooking oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the curry powders and toast for about 1-2 minutes until fragrant, being careful not to burn them.

Add the blended aromatic paste to the pot and sauté for 3-5 minutes until softened and fragrant.

Add the marinated goat meat to the pot. Stir well to coat the meat with the curry and aromatics. Sear the meat for about 5-7 minutes, stirring occasionally, until it's browned on all sides.

Pour in the hot water, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1.5 hours, or until the goat is tender.

If using, add chopped potatoes, carrots, and green bell pepper to the pot. Stir to combine.

Stir in the coconut milk and fresh thyme sprigs. Continue to simmer, uncovered, for another 10-15 minutes, allowing the sauce to thicken slightly and the vegetables to cook through.

Taste and adjust salt if necessary. The curry should be rich, flavorful, and slightly thickened.

Serve the authentic Jamaican curry goat hot over fluffy white rice. Garnish with sliced tomatoes and a side of steamed or blanched vegetables like broccoli and carrots.