Guyanese-style Goat Curry

Ingredients

• 4 lbs goat meat, chopped, shoulder or leg
• 3 tablespoon green seasoning
• 1 tablespoon madras curry powder
• 1 teaspoon geera (roasted cumin)
• 1 teaspoon garam masala
• 3 tablespoons garam masala, heaping
• 3 tablespoons madras curry powder, heaping
• 4 tablespoons green seasoning
• 4 tablespoons water to make paste
• 2 tbsp dried thyme or 4 sprigs fresh thyme leaves
• 5-6 whole allspice, crushed or 1/4 teaspoon ground
• 1/4 teaspoon five spice, ground
• 10 cloves
• 2-inch piece of stick cinnamon bark (not ground)
• 1/2 onion, sliced
• 3 sprigs scallions, finely chopped
• 2-3 wiri wiri peppers or 1 scotch bonnet
• 1 tablespoon tomato paste
• 6 curry leaves (optional)
• 2 teaspoons salt
• 2 medium potatoes, peeled and quartered
• 5 tablespoons oil for sauteeing
• Kettle with boiling water on reserve
• 1 sprig of scallions, sliced
• 1/2 teaspoon geera (roasted cumin)

Instructions

1. 1

   Clean and chop the goat meat. Cut away...: Clean and chop the goat meat. Cut away large pieces of fat. Cut the meat into small 2-3inch sized pieces. Wash the meat according to your preference. Pat it dry with paper towels.

2. 2

   In a large bowl, season the meat with...: In a large bowl, season the meat with the green seasoning, Madras curry powder, geera, and garam masala. Mix well to coat the meat evenly. Cover and let marinate overnight in the refrigerator or for a few hours to infuse the flavors.

3. 3

   In a small bowl, mix the garam masala,...: In a small bowl, mix the garam masala, Madras curry powder, green seasoning, and water to form a thick curry paste. Set aside.

4. 4

   Gather and prepare the remaining spices, sliced onions,...: Gather and prepare the remaining spices, sliced onions, scallions, and hot peppers.

5. 5

   Heat 5 tablespoons of oil in a karahi...: Heat 5 tablespoons of oil in a karahi or heavy-bottomed pot over medium heat. Add the curry leaves and fry until fragrant and browned.

6. 6

   Add the curry paste mixture to the pot....: Add the curry paste mixture to the pot. Sauté until the paste turns medium brown and the oil begins to separate from the spices.

7. 7

   Turn the heat to medium-high. Add the marinated...: Turn the heat to medium-high. Add the marinated goat meat to the pot. Toss the meat in the curry paste mixture to coat well. The goat will release its own water. Allow the meat to cook in its own liquid until the liquid evaporates and the curry paste sears onto the meat, about 20-25 minutes.

8. 8

   Add the salt, crushed allspice, ground five spice,...: Add the salt, crushed allspice, ground five spice, cloves, cinnamon bark, thyme, sliced onions, and scallions. Toss to combine with the meat.

9. 9

   Pour boiling water over the meat, enough to...: Pour boiling water over the meat, enough to cover it. Reduce the heat to medium-low. Add the tomato paste and stir well. Let the curry come to a boil, then reduce the heat to low. Simmer the curry for a couple of hours or until the meat is tender, adding a little water at a time as needed to maintain a thick sauce.

10. 10

    When the meat is almost tender, add the...: When the meat is almost tender, add the quartered potatoes, additional scallion and geera. Continue cooking until the potatoes are soft and the meat is fully tender.

11. 11

    Once the potatoes are cooked and the curry...: Once the potatoes are cooked and the curry has reached the desired consistency, remove from heat. Serve hot with rice or roti, or your favorite side dish.

12. 12

    Set the Instant Pot to the "Sauté" function...: Set the Instant Pot to the "Sauté" function and add the oil. Once hot, add the curry leaves and fry until fragrant and browned. Add the curry paste and sauté until the paste turns medium brown and the oil separates from the spices.

13. 13

    Add the marinated goat meat and toss with...: Add the marinated goat meat and toss with the curry paste to coat well. Allow the meat to cook until it releases its juices and the liquid reduces, about 20-25 minutes. Stir occasionally.

14. 14

    Add the salt, crushed allspice, ground five spice,...: Add the salt, crushed allspice, ground five spice, cloves, cinnamon bark, thyme, sliced onions, and scallions. Toss to combine with the meat.

15. 15

    Pour boiling water over the meat until just...: Pour boiling water over the meat until just covered. Add the tomato paste and stir well. Secure the Instant Pot lid and set the valve to the "Sealing" position.

16. 16

    Set the Instant Pot to "Pressure Cook" (or...: Set the Instant Pot to "Pressure Cook" (or "Manual") on high pressure for 35 minutes.

17. 17

    Once the cooking time is complete, allow the...: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure by moving the valve to the "Venting" position.

18. 18

    Open the lid and add the additional geera,...: Open the lid and add the additional geera, scallions, and quartered potatoes. Set the Instant Pot to "Sauté" and cook for an additional 10-15 minutes or until the potatoes are tender and the sauce has thickened to your liking.