2whole scallion stalks, chopped('escallion' in Island grocery stores)
4cloves of garlic, chopped
1tspginger, chopped
2tspthyme, chopped
1/2whole Scotch Bonnet pepper, chopped(note: this looks like a green habanero but is NOT a habanero!)
1tspblack pepper
1tspsalt
1/4cupsunflower oil
4cupsboiling water
Instructions
Trim goat 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 allow to marinate in the fridge for at least 8 hours.
Heat sunflower oil in a heavy bottom skillet over medium heat and add the remaining 1 tablespoon curry powder. Add the marinated meat and allow it to sear. Turn the meat and add 4 cups of boiling water. Cover and allow to simmer for about an hour and a half, or until the meat is tender.