Jamaican Curry Goat

Note: This recipe is a work in progress, I still need to fuss with it a little but it makes good goat! In the Boston area I get my goat at the Market Basket in Somerville -- great store! This is a pressure-cooker version -- if you don't have a pressure cooker, you're going to need to simmer this for at least 2 hours, maybe longer.

2 tablespoons Cooking Oil
1 Large Onion (chopped)
2 tablespoons Jamaican Curry Powder
3 lb. Goat Meat (cut up in bite sized pieces)
2 cloves Garlic (minced)
1 Scotch Bonnet Pepper (chopped and seeded)
1 tsp Ground Black Pepper
2 tbsp. Salt
1 tsp Thyme
6 whole allspice seeds
1/4 cup Vinegar
Water to almost cover

Note: I substituted 2 tsp of Walkerswood dried jerk seasoning for the hot pepper, black pepper, allspice and thyme -- it is excellent and saves you the dangerous process of seeding and chopping a scotch bonnet pepper!

In the pressure cooker, heat the oil on high. Add curry powder and onion to the hot oil and stir for 1 minute. Add the goat meat and stir for two or three minutes, until nicely browned; be careful not to burn the meat.

Add the rest of the ingredients and enough water to just about cover the goat meat.
Cover the pot and follow the pressure cooker instructions for cooking on high (15 psi) for about 40 minutes. Take the pot off the heat and let the pressure decrease naturally.

(Optional) A lot of people add potatoes to this dish, or breadcrumbs to thicken the sauce. I haven't tried either. I like to serve it over rice.