*FC = Finely Chopped
Goat - 3 Lbs (1 1/2 inch cubes)
Lime Juice - 2 Tbsp
Curry Goat & Duck Seasoning - 3 Tbsp
Roasted Geera - 1 Tbsp
Black Pepper - 1 Tsp
Salt - 1 Tbsp
Scotch Bonnet Pepper - To Taste (FC)
Green Seasoning - 4 Tbsp
Oil - 2 Tbsp
Onion - 1 Cup (FC)
Curry Powder - 1 Tbsp
Saffron Powder - 1/2 Tbsp
Masala - 1 Tbsp
Water - 1/4 Cup
Pimento - 6 (FC)
Scotch Bonnet Pepper - 1
Water - (1-2) Cups
Wash goat, drain and place in a bowl.
Season goat with lime juice, curry goat & duck seasoning, roasted geera, black pepper, salt, scotch bonnet pepper and green seasoning.
Cover and let marinate for 6-8 hours or overnight in the refrigerator.
Mix curry powder, saffron powder and masala in 1/4 cup of water and set aside.
Heat oil in a deep iron or stainless steel pot.
Add onion and let cook for 2 minutes.
Add curry mixture and let cook for 2 minutes over medium heat.
Add goat, mix well, cover and let cook for 5 minutes.
Remove the cover and add all the remaining ingredients.
Cover and let cook over medium heat for 1 hour. (remove cover every 15 minutes to see if any additional water is needed)
If the goat is still a bit tough, add 1/2 cup of water and continue to let cook. (check every 15 minutes for tenderness)
Remove cover and let liquid evaporate to your desired consistency.