By Sharon Wilson
Ingredients Serves 4-6
1/2 1b of goat meat (you can substitute mutton or lamb), 4 medium potatoes - quartered, 2 carrots roughly chopped, 1 onion - diced, 3 cloves of garlic finely chopped, 1 tspn of thyme, 2 tspns of crushed pimento or 1/4 tspn of ground all spice, 1/2 tspn of hot curry powder, 1 and 1/2 tspns of brown sugar, pinch of salt, 1 tbspn of Wray and Nephew overproof rum, 1 tbspn of vegetable oil.
Method
1. Prepare goat by removing all fat and chopping into 1 inch cubes.
2. Season with curry powder, onion, and garlic by rubbing into the flesh. Leave to marinate overnight for at least 2 hrs.
3. Heat oil and sugar in pan. Add goat and gently fry until brown.
4. Add remaining ingredients and stir.
5. Add enough water to cover and boil for 30 minutes.
6. Then, simmer over a slow heat for 2-3 hours.
7. Add more water gradually over cooking time to prevent drying out and check the seasoning.
Serve with rice and peas and fried plantain.