Jamaican Goat Curry

Ingredients:

• 900 g of goat meat
• 1 teaspoon ground allspice
• 1 teaspoon seasoned salt
• 2 tablespoons of crushed garlic
• 2 tbsp finely grated fresh ginger
• 3 tbsp. canola or olive oil
• 2 tablespoons Jamaican curry powder
• 3 green onions, thinly sliced
• Half a Scotch Bonnet pepper, finely chopped (optional)
• 450 g potatoes, peeled and diced
• Special equipment: pressure cooker

Preparation:

1. Add the goat, allspice, seasoning salt, 1 tablespoon of minced garlic, 1 tablespoon of grated ginger, and 3 cups of water to the pressure cooker. Cook on high for 20 minutes.
2. In a deep saucepan on the stovetop, add the oil, curry powder, 1 tablespoon minced garlic, and 1 tablespoon grated ginger and cook over low heat until all ingredients are combined into a paste, 3–5 minutes. Add the green onions and Scotch bonnet peppers and cook for 2–3 minutes.
3. Add the goat and cooking liquid to the pan with the curry paste. Add more water if needed and simmer until tender, 45 minutes to 1 hour. Be careful not to overcook the goat, or the meat will become mushy and fall apart.
4. Add the potatoes to the meat mixture and cook until the goat is tender and the potatoes are cooked through, about half an hour more. Serve hot with a side salad.
5. It's best to butcher the goat while it's still slightly frozen to avoid splitting the bones. Cook in a pressure cooker for 10 minutes per pound of weight. If the goat is done before serving, turn off the heat and let the flavors meld. Reheat before serving.