Curry Goat

• 2 pounds goat meat, cut into cubes
• Water
• Vegetable or Olive Oil
• 3 tablespoons Jamaican curry powder
• 1 teaspoons Lawry's seasoned salt
• 1 teaspoon black pepper
• 3 tbsp minced garlic (jarred)
• 1/2 small clove of ginger
• 2-3 fresh habenero peppers
• 2 teaspoons dried thyme
• 1/2 large onion, sliced
• 1 tbsp allspice
• 2 tbsp Goya Adobo seasoning
• 1 tsp onion powder

1. Wash (and thaw, if frozen) goat. Boil 3-4 quarts water. Add all seasonings (only half of curry powder and thyme) to water. Add goat to pot. Boil for 12-15 minutes. While it boils, put garlic, onion, peppers, and minced garlic to food processor to get diced or slightly large pieces. Add oil (enough to cover about 1/4 of goat) to pressure cooker. Add goat and 1-2 cups of broth from boiling to pressure cooker. Cook in pressure cooker for 20-25 minutes (maximum). Midway through cooking in pressure cooker, you may want to release pressure and restart pressure cooker for remaining time.

goat meat, water, vegetable, curry powder, salt, black pepper, garlic, clove of ginger, habenero peppers, thyme, onion, allspice, seasoning, onion

Taken from www.epicurious.com/recipes/member/views/curry-goat-50178920 (may not work)