Regal Curry Goat with Toasted Cashew & Scotch Bonnet Infusion, Served with Coconut-Lime Scented Rice & Peas

Marinate the Goat: In a large bowl, combine the goat meat with 3 tablespoons of Jamaican curry powder, turmeric, ground pimento, minced scotch bonnet, grated ginger, minced garlic, half of the chopped green onions, 1 tablespoon of fresh thyme leaves, salt, and black pepper. Mix thoroughly, ensuring all meat is coated. Cover and refrigerate for at least 1 hour, or preferably overnight.

Sear the Goat: Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the marinated goat meat until deeply browned on all sides. Remove the seared goat and set aside.

Build the Flavor Base: Reduce heat to medium. Add the chopped onion, carrots, and the remaining 1 tablespoon of Jamaican curry powder to the pot. Sauté until the onions are softened and translucent, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.

Simmer the Curry: Return the seared goat meat to the pot. Add the 800ml of full-fat coconut milk and chicken or vegetable broth. Stir in the remaining green onions and 1 tablespoon of fresh thyme leaves. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours, or until the goat meat is very tender, stirring occasionally.

Add Vegetables: After 2 to 2.5 hours, add the cubed potatoes to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes are tender and the sauce has thickened to your desired consistency. If the sauce is too thin, remove the lid for the last 15-20 minutes of cooking.

Finish the Curry: Stir in the fresh lime juice. Taste and adjust seasoning with salt and pepper as needed. For an extra layer of flavor and texture, stir in half of the toasted cashews just before serving.

Prepare Rice & Peas: While the curry simmers, prepare the rice and peas. Rinse the basmati rice thoroughly until the water runs clear. In a medium saucepan, combine the rinsed rice, drained red kidney beans, 400ml of full-fat coconut milk, water, chopped green onions, fresh thyme sprigs, whole scotch bonnet (if using), lime zest, and 1 teaspoon of salt.

Cook Rice & Peas: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.

Fluff and Serve: Remove the thyme sprigs and whole scotch bonnet (if used) from the rice. Fluff the rice gently with a fork and stir in the fresh lime juice.

Plating: Ladle a generous portion of the Regal Curry Goat onto plates, ensuring each serving has succulent meat and tender vegetables. Serve alongside a mound of the fragrant Coconut-Lime Scented Rice & Peas. Garnish with the remaining toasted cashews and a sprig of fresh thyme.