👨‍🍳 作り方

1. 1

   Wash and season the goat meat with curry powder, all-purpose seasoning, salt, and black pepper. Let it marinate for at least 30 minutes, or preferably longer in the refrigerator.

   💡 プロのコツ: Marinating helps the flavors penetrate the meat.
2. 2

   Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the goat meat on all sides in batches, then set aside.

   ⏱️ 10-15 minutes
3. 3

   In the same pot, add the chopped onion and sauté until softened, about 5 minutes.

   ⏱️ 5 minutes
4. 4

   Add the minced garlic and grated ginger, sauté for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Return the browned goat meat to the pot. Add the thyme sprigs, chopped scallions, and whole scotch bonnet pepper(s). Stir well to combine.

   💡 プロのコツ: If you prefer more heat, you can prick the scotch bonnet with a fork or cut it into pieces.
6. 6

   Pour in the coconut milk and water. Bring to a simmer, then reduce the heat to low, cover the pot, and let it cook slowly until the goat meat is very tender.

   ⏱️ 2 hours - 2 hours 30 minutes

   💡 プロのコツ: Stir occasionally and add more water if the curry becomes too dry.
7. 7

   Once the meat is tender, remove the lid and continue to simmer for another 15-20 minutes to allow the sauce to thicken to your desired consistency. Remove thyme sprigs and scotch bonnet pepper before serving.

   ⏱️ 15-20 minutes

   💡 プロのコツ: Taste and adjust seasoning with salt and pepper if needed.