Jamaican-Style Curry Goat

Rinse 1400 g goat meat, cut into 4–5 cm pieces, with a mixture of 30 ml white wine vinegar and 500 ml water, then drain and pat the meat dry.

Add to the goat meat 1 tbsp curry powder, 1 finely chopped onion, 2 stalks scallion, chopped, 4 minced garlic cloves, 15 g grated fresh ginger, 2 sprigs thyme, 1 minced Scotch bonnet pepper, 1 tsp black pepper and 1 tsp salt. Toss to combine, cover and marinate in the fridge for 2 hours.

Heat 60 ml vegetable oil in a heavy pot over medium heat. Add the remaining 1 tbsp curry powder and cook for about 30 seconds, until fragrant but not browned.

Transfer the marinated goat along with the onion, garlic, ginger, scallion, thyme and pepper into the pot. Sear for 5–7 minutes, turning the pieces so they're coated in oil and browned on all sides.

Pour in 950 ml boiling water, bring to a boil, cover with a lid and simmer over low heat for 80–90 minutes, until the meat is tender; top up with a little more hot water if needed.

Add 250 g diced potatoes, 150 g sliced carrots and 4 crushed allspice berries. Simmer for another 20–25 minutes, until the vegetables are tender and the sauce has thickened. Remove the thyme sprigs and season with salt to taste if needed.

For the side, rinse 300 g white rice, add 500 ml water, bring to a boil, cover and cook on the lowest heat for 15 minutes. Remove from the heat and let stand, covered, for another 10 minutes.

Serve the hot curry goat with white rice, spooning the thick sauce over the rice.