👨‍🍳 作り方

1. 1

   Season the goat meat generously with salt and black pepper.

   💡 プロのコツ: Allowing the meat to marinate for at least 30 minutes (or overnight in the refrigerator) will enhance the flavor.
2. 2

   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the goat meat in batches, ensuring not to overcrowd the pot. Remove the browned meat and set aside.

3. 3

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

4. 4

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

5. 5

   Stir in the curry powder, turmeric, and allspice. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

6. 6

   Return the browned goat meat to the pot. Add the coconut milk, water or broth, chopped thyme, and the optional minced scotch bonnet pepper. Stir to combine.

   💡 プロのコツ: If using a whole scotch bonnet, ensure it is pricked or slit to release its heat, or leave it whole to infuse flavor without excessive spice.
7. 7

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot tightly, and let it cook for at least 2 hours, or until the goat meat is very tender.

   💡 プロのコツ: Stir occasionally to prevent sticking. If the stew becomes too thick, add a little more water or broth.
8. 8

   Add the cubed sweet potatoes and carrots to the pot. Stir to combine, cover, and continue to simmer for another 30-45 minutes, or until the vegetables are tender.

9. 9

   Taste and adjust seasoning with salt and black pepper as needed. Remove the whole scotch bonnet pepper if used.

   💡 プロのコツ: The stew should be rich and slightly thickened.
10. 10

    Serve hot, garnished with fresh chopped cilantro or parsley. Traditionally served with rice, roti, or boiled ground provisions like yam or dasheen.

    💡 プロのコツ: Allowing the stew to rest for about 10-15 minutes after cooking can help the flavors meld.