Ingredients

Marinade

• • 3 lbs goat meat, bone-in pieces preferred
  • 3 tbsp (Jamaican) curry powder
  • 5 tbsp Jamaican green seasoning
  • 1 tsp allspice
  • 1 tsp black pepper
  • 1½ tsp salt
  • 1 tsp garlic powder
  • 5 cloves garlic, minced
  • 1 medium onion, sliced
  • 4 scallions (green onions), chopped
  • 1 tsp Jamaican meat seasoning
  • 1 Scotch bonnet pepper, sliced
  • 1 tbsp fresh ginger, grated
  • 1 tsp thyme (fresh or dried)
  • 1 tbsp browning sauce
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • Juice of ½ lime

Cooking

• 2 tbsp vegetable or Avocado  oil
• 1 tbsp of curry
• 2 medium potatoes, peeled and cut into chunks (optional or rice)
• 2-4 cups of beef broth, more if needed

Instructions

• Clean/rinse the goat meat with lime, white vinegar and water, then pat dry
• Marinate the Goat, mix well and put in the refrigerator overnight
• In a heavy pot or Dutch oven, heat 2 tbsp oil over medium heat
• Add 1 tbsp curry powder and stir for 20–30 seconds until fragrant. Do not burn the curry
• Add the goat (reserve marinade juices) and sear for 8–10 minutes, stirring occasionally until lightly browned
• Add the reserved marinade and enough broth to mostly cover meat  (2-4 cups of beef broth)
• Bring to a boil, then reduce to a simmer. Cover and cook for 3.5 hours or until the meat is tender
• Stir occasionally and add more beef broth if needed
• About 30 minutes before done, add potatoes. Or simply serve over cooked rice. Enjoy!