Jamaican Curry Goat

Ingredients

• 1½ lb goat meat
• 2½ tbsp Jamaican curry powder
• ½ tsp ground ginger
• ½ tsp all-purpose seasoning
• ¼ tsp allspice
• 1 onion
• 6 clove garlic
• 3 thyme sprigs
• 2 tbsp cooking oil
• 1¼ cup water
• 1 scotch bonnet pepper
• 1 russet potato
• ½ tsp salt (optional)
• ¼ tsp black pepper (optional)

Steps

1. Rinse goat meat with vinegar and water, then pat dry. Season with 1.5 tbsp curry powder, all-purpose seasoning, ground ginger, allspice, chopped onion, sliced garlic, and thyme. Marinate for at least 4 hours or overnight.
2. Remove onion and garlic from the marinated goat meat and set aside.
3. Set an electric pressure cooker to high sauté. Add 1 tablespoon oil, then brown the goat meat for 2-3 minutes per side. Remove goat from the pot.
4. Add 1 tablespoon oil and the remaining 1 tbsp curry powder to the pot, sauté for 10 seconds. Add the reserved onion and garlic, sauté until softened, about 4 minutes. Add a little water if needed to prevent sticking.
5. Return the goat meat to the pressure cooker along with 1.25 cups water. Secure the lid and cook on high pressure for 40 minutes. Allow to naturally release pressure for 10 minutes, then quick release any remaining pressure.
6. Once pressure is released, open the cooker and set to sauté. Add the diced potato and a whole scotch bonnet pepper. Cook for 10-15 minutes, or until potatoes are tender. Season with salt and pepper to taste.
7. Carefully remove the scotch bonnet pepper before serving.