Dutch Pot Jamaican Curry

Ingredients

• 2 lbs Goat meat or Chicken, cut into bite-sized pieces
• 4 tbsp Jamaican Curry Powder (preferably Betapac)
• 3 tbsp Vegetable oil
• 1 medium Yellow onion, chopped
• 4 cloves Garlic cloves, minced
• 1 tbsp Fresh ginger, grated
• 1 piece Scotch Bonnet pepper, whole
• 4 sprigs Fresh thyme sprigs
• 2 medium Potatoes, peeled and cubed
• 1 cup Coconut milk(optional)
• 6 berries Pimento seeds (Allspice berries), crushed
• 3 cups Boiling water

Instructions

1. 1

   Season the meat with 2 tablespoons of curry powder, salt, pepper, garlic, and ginger; let marinate for at least 2 hours or overnight.

2. 2

   Heat the vegetable oil in a heavy-bottomed Dutch pot (Dutchie) over medium-high heat until shimmering.

3. 3

   Add the remaining 2 tablespoons of curry powder to the hot oil and stir constantly for 1-2 minutes until the curry turns a dark, toasted brown. This 'burns' the curry to release the deep oils and prevents a raw taste.

4. 4

   Add the marinated meat to the pot, searing it in the toasted curry oil until browned on all sides.

5. 5

   Stir in the chopped onions, pimento seeds, and thyme, cooking for 3 minutes until the onions are translucent.

6. 6

   Pour in the boiling water (and coconut milk if using) until the meat is just covered; reduce heat to low, cover the Dutchie tightly, and simmer for 45-60 minutes.

7. 7

   Add the cubed potatoes and the whole Scotch Bonnet pepper (do not burst it unless you want extreme heat), then continue to simmer for another 20-30 minutes.

8. 8

   Once the meat is tender and the sauce has thickened into a rich gravy, remove the thyme stems and Scotch Bonnet before serving over white rice.