- 2½–3lbs goat meat cut into small pieces
- 120ml cooking oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 large onion sliced
- 4 medium tomatoes diced
- 3–4 teaspoons curry powder
- 1 teaspoon white pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chopped fresh thyme
- 2 tablespoons parsley
- 1 scotch bonnet pepper adjust to suit taste buds or replace with any hot pepper
- 1 tablespoon vegetable bouillon (optional)
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. If you have one you can use a pressure cooker to shorten the process. Reserve the stock for later use.
Add half of the 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 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 500ml of stock. Bring to a boil and let it simmer to blend all the flavours. Approximately 30–40 minutes. Stir occasionally adding water as needed
Finally, adjust seasonings, sauce consistency with water/stock and salt.
Serve warm with desired side dish.