Lily's Curry Goat
3lb goat meat, cut up in bite size pieces
1 large onion, chopped
2 cloves garlic,chopped
1 Scotch bonnet pepper, chopped and seeded
4oz Jamaican curry powder
1oz cooking oil
1oz ground black pepper
4 sprig thyme
6 pimento seeds
1. Wash goat meat with vinegar and water. Rub in all the seasonings with goat meat and let it sit in the refrigerator for 1 hour.
2. Remove the meat from the refrigerator and then remove the seasoning from the goat meat.
3. In a saucepan, heat the oil on high until it smells. Add 1oz curry powder to the hot oil. Stir curry powder in oil until the colour starts to change.
4. Place the goat meat in the saucepan. Stir the meat in the hot oil for two minutes; be careful not to burn the meat.
5. Add 1oz water to the pot, keep stirring until the meat looks like the muscles are tightening up.
6. 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 20 minutes. Check on the meat in the pot, stir again and add water to cover the meat.
7. Simmer for another 20 minutes, and then check to see if the meat is medium soft.
7. If it is so, add the seasoning you removed earlier to the pot. Let the stew simmer for another 15 minutes on a slightly lower heat (between medium and low).
(Optional) You can add potatoes to the pot the same time you add the seasoning. You can also add bread crumbs to thicken.
Note: Although this is a stew, it should not be dominated by watery type gravy. You should make this stew cook until most of the water is evaporated, and let the fat from the goat flavour the stew.
It takes practice and sometimes trial and error to get a perfect curry goat, so don't give up on your first try.