Caribbean Goat Curry

Ingredients

• Goat meat (2 pounds, cut into chunks)
• Onion (1 medium, chopped)
• Bell pepper (1 medium, chopped)
• Garlic (4 cloves, minced)
• Ginger (1 tablespoon, minced)
• Potatoes (2 medium, diced)
• Coconut milk (1 can (14 ounces))
• Chicken broth (2 cups)
• Lime juice (2 tablespoons)
• Fresh cilantro (for garnish)
• Salt (to taste)
• Black pepper (to taste)
• Curry powder (2 tablespoons)
• Turmeric (1 teaspoon)
• Cumin (1 teaspoon)
• Coriander (1 teaspoon)
• Cayenne pepper (1/2 teaspoon (adjust to taste))
• Oil (2 tablespoons (for frying))

Instructions

1. In a large pot, heat the oil over medium heat.
2. Add the goat meat to the pot and cook until browned on all sides. Once browned, remove the meat from the pot and set it aside.
3. In the same pot, add the chopped onion and bell pepper. Sauté until the onion becomes translucent, about 5 minutes.
4. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
5. Add the curry powder, turmeric, cumin, coriander, and cayenne pepper to the pot. Stir well to coat the vegetables with the spices and cook for 2 minutes.
6. Return the browned goat meat to the pot and mix it with the spiced vegetables.
7. Pour in the diced potatoes, coconut milk, and chicken broth. Stir to combine, then season with salt and pepper to taste.
8. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the goat meat is tender and the flavors have melded beautifully.
9. Just before serving, stir in the lime juice. Adjust seasoning if necessary.
10. Serve the curry hot, garnished with fresh cilantro, alongside rice or roti.