This ain’t my goat pic! I had to download it off the net, because I yammed all the goat before I could take a picture.  If you own a pressure cooker, then you can take a tough piece of goat and turn it into a tender flavour of love in less than no timez.

Don’t be a Cowboy yo. Marinate that goat!

3lbs of goat meat bone in
3tbs of vegetable oil
2tbs season salt
4tbs curry powder (I used Guyanese style curry powder)

Mix all these ingredients and let sit overnight/8hours.

To Cook Da Goat:

3lbs of marinated goat
6tbs vegetable oil
2tbs curry powder
1 cup of onions diced
2 cloves garlic minced
2 cups of tomatoes diced
1 cup carrots diced
5 seasoning peppers
1 scotch bonnet
1 tsp pimento (all spice)
1/4 bunch of fresh thyme
beef stock unsalted
butter
Flour

Cook the goat quickly using 3 pots.

In one pot bring beef stock to a boil. In the pressure cooker (lid off) sweat garlic, onions, carrots,seasoning peppers and tomatoes. In the 3rd pot (The Dutchie) heat half the veg oil with half the curry powder and sear half the marinated goat. Transfer to the pressure cooker and repeat the process. All the goat should be nice and brown on the outside seeeeen!

Don’t eat Curry Goat that was just slammed into a pot with vegetables, curry powder,water, and boiled until tender.  That ain’t Curry Goat!  That’s lazy goat with no love!

Cover the goat with hot beef stock. Stock should come an inch or so above the goat. Add in the pimento, scotch bonnet, thyme and pressure cook until tender (30-45min). Transfer back to Dutchie pot and thicken with a flour & water mixture/cornstarch & water.

Now don’t go yamming it right away.  Let it simmer in the thickness for about 15minutes.  This recipe is designed to be served with Rice ‘N Peas.  Serves 6