I finally made goat! And it turned out extremely well.
This recipe was time-consuming, but not particularly difficult. Four of us ate almost all of it for Jen’s birthday dinner, even though I used more than two pounds of (bone-in) meat, hehe.
2 pounds goat meat (I used bone-in, and probably closer to 2.4 pounds. Two pounds would be plenty for boneless)
2 cloves garlic, minced
1 hot chili (I just used Jalapeno)
1 lime, juiced
1 small bunch thyme, coarsely chopped
1/4 teaspoon ground allspice
1/2 teaspoon salt
2 tablespoon curry powder
vegetable oil for searing
1 onion, chopped
1 green pepper, chopped
3 cups chicken stock, plus more (I added a little more when the liquid level was getting low, both when the goat first came out of the oven and later when I reheated the goat)
1/2 cup coconut milk
1 tomato, chopped
1/2 cup peas
1 cup chopped potato
salt and pepper
Cilantro, chopped (optional garnish)
Scallions, sliced (optional garnish; I didn’t use these)
Combine goat, garlic, chili, lime juice, thyme, allspice, salt and curry powder in a large dish. Toss together and marinate overnight (I did this during the day for seven hours)
Preheat oven to 325°F. Heat a large drizzle of vegetable oil (I used olive oil) in a braising dish over medium-high heat, remove goat from marinade (reserve marinade, though I had very little left), and sear in batches until meat is brown on all sides (it took two batches for me). Reserve meat. Add onion and green pepper to braising dish and cook until beginning to brown, about 4 minutes. Add goat, reserved marinade, and chicken stock to the onion/pepper mixture and bring to a simmer. Cover with lid and place in preheated oven until goat is tender, about 3 hours.
When goat is tender, remove from the oven. If the goat has bones, remove from cooking liquid and when cool enough to handle, carefully remove them (I did this in front of the television, hehe). Add coconut milk tomato, peas, and cooked potato, and simmer over medium heat until potato is tender and liquid is thickened (I added a bit more chicken stock here). Season to taste with salt and pepper and serve over rice, garnished with cilantro and scallions, if desired.
Note: I cooked the goat a day in advance and then reheated it the next day. I removed a bit of the grease from the top of the dish, and added a few splashes of chicken broth when reheating on the stove. It worked quite well.