- Rice2 1/2 CupsCooked, to serve
- Goat Meat750 Kilograms
- Tomato4 PiecesMedium to large sized Tomatoes
- Pepper9 PiecesI used red habanero pepper. You can substitute with chilli pepper and scotch bonnet or do a mix
- Green Bell Pepper1 PiecesSliced in long strips or julienned
- Salt And Seasoning CubesTo taste
- Onion Powder1 Tablespoons
- White Pepper1/2 TeaspoonsSkip if you don't have and use chilli powder (ground pepper) instead
- Paprika1/2 to 1 TeaspoonsSubstitute with cayenne pepper or chilli powder (ground pepper)
- Curry Powder1 1/2 Teaspoons
- Garlic Powder1 Teaspoons
- Onion2 Pieces1 medium to large sized to be blended, 1 small to be chopped
- Vegetable Oil1/2 to 1 Cups
- Goat Stock1/2 Cups
- Goat Meat Seasoning Ingredients1/2 Tablespoon curry powder, 1 tablespoon chilli powder, a couple of pinches of thyme, salt and 1 seasoning cube
1. Wash the goat meat thoroughly to get rid of blood and dirt, season with curry powder, chilli powder, thyme, salt and seasoning cubes. Add sufficient water to a pot, add the goat meat and boil until tender and soft. This can take at least 2 hours. For a tender and soft meat, boil for at least 2 hours 30 minutes. Be sure to put in enough water in there and check on it from time to time to be sure there is still some liquid left in there. You will need about 1 to 2 cups to make the sauce. Set the stock and cooked goat aside.
2. Blend the tomatoes, 1 medium to large onion and pepper (except the bell pepper) together. Preferably a rough blend but you can also do a smooth blend.
**I didn’t steam but you can put the blended puree in a pot and steam until it thickens and there is no liquid left in the blend.
3. Chop the remaining small onion. Set onions aside. Slice the bell pepper in long strips. Set aside.
4. Add vegetable oil to a pot, heat up. Add the slice onions. Stir-fry for 3 minutes, add the bell pepper, stir-fry for about 1 minute then add the blended steamed tomatoes and pepper.
***If you want the bell pepper to be more visible and to retain its crunch, don’t add it in now. Add it in about 3 minutes before the sauce is done.
5. Let it cook for about 3 minutes, then season with salt and seasoning cube to taste, onion powder, paprika, curry powder, garlic powder and white pepper. Stir, cover the pot and let it cook for about 5 to 7 minutes.
6. Add the goat stock and goat meat, stir and on medium heat, let it cook for about 10 to 15 minutes or until the sauce is done. Stir and taste for salt in between cook time.
Done. Your Goat Sauce is ready. Serve with cooked rice and fried plantains.