3 lb. Goat Meat (cut up in bite size pieces)
1 Large Onion (chopped)
2 cloves Garlic (chopped)
1 Scotch Bonnet Pepper (chopped and seeded)
4 oz. Jamaican Curry Powder
1 oz. Cooking Oil
1 oz. Ground Black Pepper
2 tb sp. Salt
4 sprig. Thyme
1/2 oz. Vinegar
6 Pimento Seeds (Allspice)
Wash goat meat with vinegar and water. Rub in all the season with goat meat and let it sit in the refrigerator for 2 hours.
Remove the meat from the refrigerator and then remove the seasoning from the goat meat.
In a saucepan, heat the oil on high hot.
Fry the goat.
Add 1 cup water to the pot, keep stirring until the meat looks like the muscles are tightening up.
Now turn down the heat to medium and add 2 cups of water to the meat in the saucepan. Cover the pot and let this stew simmer for 25 minutes. Check on the meat in the pot, stir again and add water to cover the meat.
Simmer for further 25 minutes or until the meat is medium soft.
add the seasoning you removed earlier to the pot.
Let the stew simmer for another 15 minutes on a slightly lower heat