Goat is a popular island meat for jerking. Its stronger flavor works well with the rich seasonings of the jerk rub. Read more about Jamaica’s Jerk cuisine in the article “Cookin’ Jerk on de Barbacoa, Mon!” By Rick Browne

Ingredients

3 lbs. goat meat, cut into 1”-1 1/2” inch pieces

1/4 cup cider vinegar

2 cups water

Jerk rub:

1 small Scotch bonnet pepper, seeded and minced

4 oz. curry powder

1 oz. freshly ground black pepper

2 tablespoons sea salt

4 sprigs fresh thyme (or 1 tablespoon dried)

1/2 teaspoon allspice

1/8 teaspoon ground cloves

1 1/2 cups water

1 1/2 cup coconut milk

1 large onion, roughly chopped

2 cups thickly sliced carrots

2 garlic cloves, minced

1 oz. vegetable oil

1 lb. peeled, cubed white potatoes

Instructions

Wash goat meat in vinegar-water. Pat dry and rub with the jerk rub, put in sealable plastic bag and let sit for 4-5 hours in refrigerator.

Remove the meat from the refrigerator and bring to room temperature (about 20 minutes).

In a cast iron or heavy saucepan, or wok, on bbq grill or side burner over high heat, heat the oil until it just begins to smoke.

Place the spiced meat in the saucepan, turning frequently to brown all sides.

Add the water and coconut milk to the pot, then add the onions, carrots, and garlic, turn down the heat and simmer for 35-40 minutes, making sure meat is always at least half-covered with liquid, adding small amounts of water as necessary.

Add cubed potatoes and cook covered for additional 20 minutes on very low simmer.

Sprinkle on chopped green onions and serve.

In Jamaica, they call pimento allspice. You can find allspice berries in the spice section of your grocery store, but they are often less expensive bought in bulk at a natural foods store. If you can’t find goat meat you can substitute lamb or mutton.

Ingredients

•    2 pounds goat meat, diced
•    3 tablespoons curry powder, divided
•    2 medium onions, diced
•    3 (or more) Scotch bonnet peppers, stemmed, seeded and minced (or substitute habaneros)
•    1 teaspoon black pepper
•    2 cloves garlic
•    Salt to taste
•    2 green onions, thinly sliced
•    1 sprig fresh thyme
•    12 allspice berries
•    1/4 cup vegetable oil
•    2 large potatoes, peeled and diced
•    2 large carrots, peeled and diced

Instructions

In a large bowl, toss the meat with 2 tablespoons curry and everything except the potatoes and carrots. Cover the bowl with plastic wrap and refrigerate overnight.

Pour the oil into a very large skillet over medium high heat. Add 1 tablespoon curry to the oil and stir. Add the meat, marinade, carrots and potatoes to pan and stir. Pour in 1 1/2 cups water and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally until the meat is cooked through, about 40 minutes.

Taste and adjust seasonings. If desired, add another Scotch bonnet, whole, and cook 5 more minutes.

Serve with rice or flatbreads.

This Mongolian grill recipe is a lot of fun to serve a small party. The original version calls for the grilled goat to be dipped in a beaten egg before dipping in the spicy seasonings, but because of the danger of salmonella, I have eliminated that step. Using individual sets of tongs or forks, the guests grill their own goat on the hibachi placed in the center of the picnic table. The goat meat should be half-frozen before slicing so that you can slice it as thinly as possible.

Ingredients

• 6 cloves garlic, crushed

• 6 green onions, white part only, minced

• 1/3 cup soy sauce

• 1/4 cup smooth peanut butter

• 1/3 cup tablespoon blackberry jam

• 3 teaspoons sesame oil

• 2 tablespoons Chinese chile sauce (or more to taste)

• 1 ½ pounds goat meat (or substitute lamb), sliced as thinly as possible

Instructions

Prepare a fire in the hibachi using natural wood charcoal chunks.

In a bowl, combine all ingredients except for the goat meat and mix will. Divide into 6 small individual serving bowls. Guests grill their own goat meat for a minute or so and quickly dip it into the seasonings, then eat it from the tongs or forks.