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1
Cut up the goat into bite-sized pieces with or without the bones--same goes for chicken.
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2
It is believed that the bones add a better flavour to the curry.
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3
Put the meat into a bowl and add 2 tsp (10 ml) curry and 1/2 tsp (2 ml) cumin; mix well and let sit while you get the potatoes ready.
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4
Dice onion.
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5
Peel and cut potatoes into bit-sized pieces.
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6
Put the meat into a good sized pot and cook (not brown) in a little oil (if necessary).
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7
Add the onion just before its done.
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8
Add all of the potatoes and add enough water to just cover them.
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9
Bring it to a boil, then turn down to a fast simmer.
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10
Add another couple of tsp of curry and cumin, to taste.
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11
Add salt and pepper.
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12
When the potatoes are cooked, add a tbsp or two of lemon juice.
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13
Simmer the whole thing down until the sauce is stew-like--Traditionally, its fairly light (watery) so that you have lots to pour over the rice.
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14
Add salt and pepper to taste before serving.
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15
If you like it hot, add a little Jamaican hot pepper sauce when its in your plate (if you add it to the pot, you could render the whole thing inedible).
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16
Serve over rice (I like basmati rice, myself).
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17
Thats it!
