3 lbs goat meat
2 tbsp Grace White Vinegar
2 tbsp curry powder
1 medium onion (chopped)
2 stalks escallion (chopped)
4 cloves garlic (chopped)
1 tsp ginger (chopped)
2 tsp thyme (chopped)
1/2 whole scotch bonnet pepper (chopped)
1 tsp black pepper
1 tsp salt
1/4 cups Grace Vegetable Oil
4 cups boiling water
1 large Irish potato (diced)
1 medium carrot (sliced)
4 whole pimento berries (crushed)
Trim meat, cut into bite-size pieces and wash in a mixture of water and vinegar.
Add 1 tablespoon curry powder, chopped onion, escallion, garlic, ginger, thyme, scotch bonnet pepper, black pepper and salt; rub the seasonings into the meat, cover and put to marinate for two hours.
Heat vegetable oil in a heavy bottom skillet over medium heat and add the remaining one tablespoon curry powder. Add the marinated meat and allow to sear. Turn the meat and add 4 cups boiling water. Cover and allow to simmer for about 1 hour 20 minutes or until the meat is tender.
Add the diced potato and cook for 5 minutes. Fold in the sliced carrot and pimento berries and cook for five minutes.
To serve: Serve with Plain Rice, Vegetable Salad and Mango Chutney.
Method Note: Sear – To brown meat quickly by subjecting it to very high heat either in a skillet, under a broiler or in a very hot oven. The object of searing is to seal in the meat’s juices.