Authentic Jamaican Curried Goat with Rice and Peas

In a large bowl, season the goat meat with 2 tablespoons of Jamaican curry powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to coat all pieces.

Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the seasoned goat meat in batches for 5-7 minutes per batch, ensuring not to overcrowd the pot. Remove browned meat and set aside.

Reduce heat to medium. Add the chopped onion to the pot and sauté for 5 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Return the browned goat meat to the pot. Sprinkle with 1 tablespoon of flour and 1 tablespoon of Jamaican curry powder, stirring to coat the meat. Cook for 2 minutes, allowing the flour to toast slightly.

Pour in 3 cups of water and add the whole scotch bonnet pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the goat meat is tender.

While the goat is simmering, prepare the rice and peas. In a separate pot, combine the 15-ounce can of drained and rinsed kidney beans, 13.5-ounce can of coconut milk, and 2 cups of long-grain rice. Add 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes, or until the liquid is absorbed and the rice is tender.

After the goat has simmered, remove the scotch bonnet pepper (be careful not to break it). Stir in the 13.5-ounce can of full-fat coconut milk and simmer uncovered for another 15-20 minutes, allowing the sauce to thicken slightly.

Taste and adjust seasoning if necessary. Serve the Jamaican Curried Goat hot, spooned over the fluffy rice and peas.