Curry Goat

Burn the curry: In a heavy pot, heat 2 tbsp of oil over medium heat. Add the remaining 2 tbsp of curry powder and toast it in the oil for 1-2 minutes until fragrant and slightly darkened.

Brown the meat: Add the marinated goat meat to the pot. Stir well to coat the meat in the toasted curry. Cook for 10 minutes until the meat begins to release its juices.

Simmer: Pour in enough boiling water to just cover the meat. Add the thyme and whole scotch bonnet pepper. Cover and simmer on low heat for 1.5 to 2 hours, checking occasionally and adding water if it gets too dry.

Add potatoes: When the meat is tender, add the cubed potatoes. Cook for another 20-30 minutes until the potatoes are soft and the gravy has thickened to a rich consistency.