A riff on the familiar Jamaican dish, this version adds sweet potatoes and fresh scallions to the long-simmered goat, fresh ginger, garlic and tomatoes. Scotch bonnet peppers and Caribbean curry powder add a quickly-building, lingering heat..
Sear a pound of cubed local, pastured goat in a very hot, greased Dutch oven until nicely browned on all sides. Add a chopped yellow onion and cook, stirring infrequently until the onions are browned, about 5 minutes. Add a chopped Scotch bonnet pepper (2 if you’re brave), a clove or two of minced garlic, a teaspoon or so of freshly-minced ginger and stir to combine.
Add a tablespoon of good Caribbean curry powder (turmeric, cumin, coriander, fenugreek, star anise, black pepper and the all-important allspice) and fry until fragrant.
Reduce heat to medium and add 2 cups of chopped tomatoes, half a tablespoon of vinegar, a few sprigs of fresh thyme and enough stock (preferred) or water to just barely cover the meat.
Bring the pot to a boil, then lower heat, partially cover and simmer until the meat is tender and the liquid has reduced in volume by about 1/3, about 4-5 hours, adding diced sweet potatoes during the last hour. Remember to give the pot a stir once an hour and add a little liquid if needed to keep it from drying out.
Adjust flavor with sea salt and black pepper if you think it necessary, then ladle into bowls, top with slivered scallions and a sprig of thyme and serve immediately.