Curry Goat

Season the goat meat generously with curry powder, allspice, garlic, scallions, thyme, vinegar, salt, and pepper. Massage the seasonings into the meat and let marinate for at least 2 hours, preferably overnight in the refrigerator.

Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the seasoned goat meat in batches, searing on all sides for about 8 minutes total. Do not crowd the pot. Remove and set aside.

In the same pot, sauté the diced onion for 5 minutes until golden. Add any remaining curry powder marinade and cook for 2 minutes until very fragrant.

Return the goat meat to the pot. Add water or stock, soy sauce, ketchup, and the whole Scotch bonnet pepper. Bring to a boil, then reduce to a gentle simmer.

Cover tightly and cook on low heat for 1.5-2 hours until the goat meat is very tender and falling off the bone. Stir occasionally and add water if the sauce reduces too much.

Add the cubed potatoes in the last 30 minutes of cooking. They will absorb the curry sauce and thicken it while becoming tender and flavorful themselves.

Remove the Scotch bonnet pepper (unless you want extreme heat). The sauce should be thick and rich, coating the meat. Adjust seasoning and serve with white rice, rice and peas, or roti.