Ingredients

The following ingredients have 5 Servings
  • 2 ½-3 pounds goat meat (cut in small pieces)
  • 1/2 cup cooking oil
  • 1 medium onion sliced
  • 1 teaspoon minced ginger
  • 1 teaspoons minced garlic
  • 4 Roma tomatoes diced
  • 3– 4 teaspoons curry powder
  • 1- teaspoon white pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon chopped fresh thyme
  • 2- tablespoon parsley
  • 2 green onions sliced
  • 1 scotch bonnet pepper (adjust to suit taste buds or replace with any hot pepper)
  • 1 tablespoon Bouillon Maggie (optional)

Instruction

  • Boil goat meat with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 60 -90 minutes or more, depending on how you like your goat cooked. I sometimes use the pressure cooker to shorten the process. Reserve the stock for later use.
  • Add ¼ cup oil to the pot/pan and brown the goat for about 5-10 minutes.
  • Then, add the chopped onions, ginger, and garlic to perfume the oil and meat, continue frying the meat for1- 2 minutes, be careful not to let the garlic burn
  • Next add tomato diced tomatoes, curry, white pepper, smoked paprika, hot pepper and fresh thyme. Stir the pot frequently to prevent the sauce from sticking to the pot
  • Add salt and bouillon according to preference with about 2 cups of stock. Bring to a boil and let it simmer to blend all the flavors. Approximately 30-40 minutes. Stir occasionally adding water as needed
  • Finally add green onions. Adjust seasonings, sauce consistency with water/stock and salt.
  • Serve warm with desired side dish.