Curry Goat

• 2 pounds goat meat (or lamb) without bones
• 1 lime, juiced
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1 Scotch bonnet pepper (any color), seeded and minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground allspice (dry pimento berries)
• 3 tablespoons curry powder
• 2 whole scallions, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 1/4 cup vegetable oil
• 3 tomatoes, diced
• 1/2 cup coconut milk (optional)
• 3 cups water

1. Rinse goat meat well, rub lime juice over it (from 1/2 whole lime), place meat in a bowl, then add salt, black pepper, Scotch bonnet, thyme, allspice, curry powder, scallions, onion and garlic. Leave to marinate for at least 2 hours in the refrigerator, longer would be ideal. Heat the oil in a skillet until it is very hot, and saute the meat until golden brown. Then add the marinade, tomatoes and coconut milk, if using, and simmer for approximately 3 more minutes. Add water, reduce heat and allow to simmer for 2 to 3 hours stirring occasionally until meat is tender.
2. Instead of simmering for 2-3 hours you can cook goat in a a Pressure Cooker for ~40-45 minutes

goat meat, lime, salt, freshly ground black pepper, scotch, thyme, ground allspice, curry powder, scallions, onion, garlic, vegetable oil, tomatoes, coconut milk, water

Taken from www.epicurious.com/recipes/member/views/curry-goat-50118923 (may not work)