Jamaican Curry Goat

Ingredients

• 3 pounds Goat meat (cut into bite-size)
• 1 teaspoon salt (or add to taste)
• 2 teaspoons bouillon powder
• 1/2 teaspoon black pepper
• 2 tablespoon curry powder
• 6 Pimento berries all spice
• 1 medium onion (diced)
• 1 teaspoon ginger (grated)
• 2 bell peppers ( I used green and red - diced)
• 4 stalks thyme
• 1 scotch bonnet pepper ( or habanero)
• 5 cloves garlic
• 2 spring onions
• 4 tablespoons cooking oil (divided into two)
• 2 large potatoes
• 1 1/2-2 cups chicken stock (or water)

Instructions

1. 1

   Wash the goat meat in water and vinegar or lime and drain the excess water. I like to repeat this about two to three times.

2. 2

   Season the meat with salt, bouillon powder, black pepper, allspice, and 1 tablespoon of curry powder in a large bowl. Mix well.

3. 3

   Throw in the diced onion, grated ginger, bell pepper, thyme, scotch bonnet, minced garlic, spring onion, and 2 tablespoons of oil. Mix well and leave to marinate overnight or for at least 2 hours.

4. 4

   Add 2 tablespoons of oil into the pan on medium heat. Add 1 tablespoon of curry powder and cook until fragrant – about a minute. Be sure not to burn the curry powder.

5. 5

   Carefully remove the goat meat from the marinade (keep the marinade). Drop into the oil, one at a time, and let it sear on all sides. You can do this in batches if you have a small pan.

6. 6

   Stir in the stock and marinade, cover, and leave to cook for 45 minutes to 1 hour or until the meat is tender.

7. 7

   Add the potatoes and cook for another 20 to 30 minutes or till the potatoes become tender. Adjust the seasoning if necessary.

8. 8

   Serve over rice and peas or white rice.