-
1
In a large bowl, season goat meat with onions, tomato, ginger, garlic, curry powder, salt and pepper.
-
2
Mix well and allow to marinate refrigerated overnight.
-
3
Remove meat from marinade.
-
4
In a large braising pot, over a moderately high heat, brown off meat in 2 tablespoons ghee or oil until golden brown on all sides.
-
5
When done browning all of the meat, pour excess fat from pot.
-
6
Add rest of ghee or oil to pot and all of the reserved marinade, some hot sauce and saute for 6 minutes, then return meat to pot with enough water to just cover the meat and bring to a boil.
-
7
Cover and put the pot in preheated 375-degree oven for 1 1/2 hours.
-
8
Add potatoes to pot.
-
9
Return pot to oven and cook for 1/2 hour or until meat is tender.
-
10
Simmer sauce over medium heat and uncovered to thicken.
-
11
Season with salt and more hot sauce if desired.
-
12
Garnish meat with scallions.
-
13
This can be served with roti or white rice.
-
14
To a blender, add peppers and 1 cup of vinegar and puree.
-
15
Add rest of vinegar if needed.
-
16
Stir in pimento seeds.
-
17
Store in a bottle or jar in refrigerator.
-
18
Put butter in a heavy bottomed saucepan and into a preheated 300 degree oven for 1 1/2 to 2 hours.
-
19
Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot.
-
20
This is good for 6 months kept in the refrigerator.
