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• 3-pound(s) goat meat

•  tablespoon(s)  White Vinegar

•  tablespoon(s) curry powder

•  medium onion, chopped

•  stalk(s) escallion, chopped

•  clove(s) garlic, chopped

•  teaspoon(s) ginger, chopped

•  teaspoon(s) thyme, chopped

•  whole scotch bonnet pepper, chopped

•  teaspoon(s) black pepper

•  teaspoon(s) salt

•  cup(s) Vegetable Oil

•  cup(s) boiling water

•  large Irish potato, diced

•  medium carrot, sliced

•  whole pimento berries, crushed

 

Cut meat into bite-size pieces and wash in a mixture of water and vinegar.

Add 1 tablespoon curry powder (a special curry-blend mixture can really add an additional flavor) , chopped onion, thyme, escallion, garlic, ginger, scotch bonnet pepper, black pepper and salt; rub the seasonings into the meat, cover and put to soak for two hours. Heat vegetable oil in a heavy bottom skillet over medium heat and add one tablespoon curry powder.  Add the marinated meat and allow to sear. Turn the meat and add 4 cups boiling water.  Cover and allow to simmer for about 1 hour and 30 minutes or until the meat is tender. Add diced potato and cook for 5 minutes.  Add sliced carrot and pimento berries and cook for another five minutes (stirring occasionally)

Serve with Plain Rice, Vegetable Salad or your desired main dish—about 6 serving
Note: The secret in most well-seasoned meat dish is to let the seasoning soak into the meat for as long as possible.