Rich, flavourful, and slow-cooked to tender perfection, Shanice Gore’s curry goat brings bold Jamaican spices and authentic island flavour to the table. With Heroes’ Weekend coming up, it’s the perfect dish to gather family and friends around for a hearty, satisfying meal worth celebrating!

Serves: 6 Ingredients

3 lb goat meat, cut into pieces 1 whole onion, chopped 2 stalks scallion, chopped 4 cloves garlic, crushed 1 Scotch bonnet pepper 2 tsp all-purpose seasoning 3 tbsp curry powder, using your favourite brand 2 tbsp cooking oil Hot water, added gradually as needed 2 medium carrots, sliced 2 medium Irish potatoes, peeled and cubed 1 tsp pimento berries Additional onion, garlic and scallion, to taste, for finishing Method

1. Clean and trim the goat meat, then pat dry. Season with the onion, scallion, garlic, Scotch bonnet, allpurpose seasoning and curry powder.

2. Heat the oil in a heavy pot over medium heat. Add the seasoned goat and sauté for 5–8 minutes, stirring occasionally.

3. Cover, reduce the heat and allow the meat to simmer in its own juices. Add hot water gradually as the liquid reduces, stirring occasionally to prevent sticking. Continue simmering until the goat is tender, approximately 2–3 hours, depending on the meat.

4. Once the goat is tender, add the carrots, Irish potatoes, pimento and additional onion, garlic and scallion. Taste and adjust the seasoning, adding a little more hot water if needed.

5. Simmer for another 20–30 minutes, until the vegetables are tender and the gravy reaches your preferred consistency.

6. Serve hot with rice and peas and a fresh salad.

Shan’s tip: Keep the Scotch bonnet whole for flavour with less heat, or chop it for a spicier curry. A little fresh cilantro stirred in towards the end also adds lovely flavour.