👨‍🍳 作り方

1. 1

   Pat the goat meat dry with paper towels and season generously with salt and pepper.

   💡 プロのコツ: Ensuring the meat is dry helps with browning.
2. 2

   Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the goat meat in batches, about 3-4 minutes per side. Remove meat and set aside.

3. 3

   Reduce heat to medium. Add chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes.

4. 4

   Add minced garlic, grated ginger, and minced Scotch bonnet pepper. Cook for 1-2 minutes until fragrant.

5. 5

   Stir in the curry powder and turmeric. Cook for another minute, stirring constantly, to toast the spices.

6. 6

   Return the browned goat meat to the pot. Add the allspice berries and thyme sprigs. Pour in the coconut milk and water (or broth). Stir to combine, scraping up any browned bits from the bottom of the pot.

   💡 プロのコツ: Ensure all meat is submerged in liquid.
7. 7

   Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 2 to 2.5 hours, or until the goat meat is very tender and falling apart. Stir occasionally.

   💡 プロのコツ: Low and slow cooking is key for tender goat meat.
8. 8

   Once the goat is tender, remove the lid and simmer for an additional 15-20 minutes to thicken the sauce to your desired consistency. Adjust seasoning with salt and pepper.

9. 9

   Remove thyme sprigs and allspice berries before serving. Garnish with chopped scallions.

   💡 プロのコツ: Serve hot.