Guyana Curry Goat

3 lb Goat

4 small potatoes-cut into cubes

2 1/2 tbsp Madras Curry Powder

1 tsp roasted  ground geera

1/3 of a whole onion- chopped

3 cloves garlic- chopped

1 1/2 tsp salt

1 tbsp scallions-chopped

2 tbsp  oil

2 tbsp tomato paste

Dash of  black pepper, garlic powder, onion powder, and paprika

Boiling water

Wash goat with vinegar and steam the fat out of the goat.

Season overnight with black pepper, garlic, onion and paprika.

Mix curry powder and geera with  2 table spoon water into a paste.

In a pressure cooker or pot, heat oil,  add onion and saute for a few minutes, add garlic and cook for a few seconds, add curry powder mixture and continue to cook for a few minutes.

When the curry powder mixture begins to seperate from the oil. Add goat and potatoes and cook for about 5 minutes. Add about half a cup of hot water and cook for another 5 minutes.

Add boiling water to cover goat and pressure cook for 30 minutes.  Goat is done cooking when the meat is soft and gravy is thick. If the gravy is too thin, cook uncover until thick.  If goat is too hard, add more water and continue to cook until soft.

Tips:

If you are not using a pressure cooker, it make take a longer time to cook the goat.
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