Two Jamaican curry powders go into goat stew

My wife and I regularly treat ourselves to a lunch date at the Buford Highway Farmers Market. Their standard selections are always a treat. One of our favorites is their goat curry with its perfect blend of spices and rich gravy. Any chance you could get them to share that with us? Thanks! — Terry Moy, Atlanta

The cafeteria at the Buford Highway Farmers Market offers a food selection that’s as global as the groceries on the market’s shelves. This recipe for Jamaican-Style Goat Stew is the creation of chef Ann Wanjiru. “She developed this recipe for us. She comes from the part of Africa where goat meat is very popular and she says this stew is among the most loved dishes at a five-star hotel where she used to work,” wrote Tristan Thompson when the recipe arrived.

The Jamaican curry powder in the recipe differs a bit from Indian curry powders. It usually contains dried scotch bonnet peppers, allspice and lots of dried turmeric. To duplicate the flavor of the stew at the market, you’ll need the same two brands of curry powder they use: Ocho Rios Jamaica Nice Curry Powder Seasoning and Grace Jamaican Style Hot Curry Powder. They use equal parts of each.