Jamaican Curry Goat

Instructions

1. In a large bowl, combine all Goat and Marinade ingredients. Toss the meat thoroughly to coat and let it marinate for at least 1 hour, or preferably overnight in the refrigerator.
2. Heat the Vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the extra 1 tablespoon of curry powder to the oil and cook for 1 minute to 'burn' the curry and release aromatics.
3. Add the marinated goat meat to the pot in batches, searing until browned on all sides. Return all meat to the pot.
4. Pour in the Water from the Stew Base ingredients until the meat is just covered. Bring to a boil, then reduce heat to low.
5. Add the Scotch bonnet pepper and thyme sprigs. Cover and simmer for 90 minutes, stirring occasionally.
6. Add the cubed potatoes to the pot. Continue to simmer for another 30 to 45 minutes until the meat is fork-tender and the sauce has thickened.
7. Remove the Scotch bonnet and thyme stems before serving over white rice.