Ingredients

Method

1. 1. Season and brown the goat meat Mix the goat with curry powder, allspice, salt, pepper, and lime juice in a large bowl. Let it sit for 15 minutes while you heat oil in a heavy Dutch oven over medium-high heat. Brown the meat in batches, giving each piece 3-4 minutes per side.

   Watch for: You're looking for deep golden-brown edges that smell rich and meaty

   Tip: Give the meat room to breathe—crowded pieces steam instead of browning

2. 2. Build the curry base with aromatics Set the browned meat aside and use the same pot to cook the onion until it softens, about 5 minutes. Add garlic, ginger, and minced scotch bonnet, stirring until fragrant—about a minute. Stir in curry powder for 30 seconds, then the tomato paste for another minute.

   Watch for: The mixture will darken and fill your kitchen with that unmistakable curry aroma

   Tip: You want the curry powder to smell toasty and aromatic, not bitter from burning

3. 3. Add liquids and bring to a simmer Pour in coconut milk and stock, scraping up all those good browned bits from the bottom. Return the meat to the pot along with whole scotch bonnets, thyme, and scallions. Bring everything to a boil, then dial it back to low and cover partially.

   Watch for: Look for gentle bubbling around the edges, not a rolling boil

   Tip: Those whole scotch bonnets will add heat gradually—keep them intact so you can fish them out later

4. 4. Braise until fork-tender Let it all simmer gently for 1.5 to 2 hours, stirring now and then, until the goat falls apart with a fork and the sauce coats a spoon nicely. Fish out the thyme stems and whole scotch bonnets before serving. Taste and add salt as needed.

   Watch for: The meat should shred easily and the sauce should cling to everything beautifully

   Tip: Too thick? Add stock. Too thin? Simmer uncovered to concentrate the flavors