Jamaican Curry Goat

Steps

1. Clean the goat meat by rinsing it with vinegar and water.
2. Season the goat meat with Jamaican curry powder, all-purpose seasoning, ground ginger, allspice, chopped onion, sliced garlic cloves, and thyme. Let it marinate for at least 4 hours or overnight for the best flavor.
3. After marinating, remove the onion and garlic from the meat and set them aside.
4. In a 6QT pressure cooker, set it to high sauté mode and add oil. Once hot, add the goat meat and brown it for about 2-3 minutes on each side. Remove the goat once browned.
5. Add another tablespoon of oil along with the remaining curry powder to the cooker and sauté for about 10 seconds. Then, add the onions and garlic back in and cook until softened, about 4 minutes. If the onions seem dry, add a splash of water.
6. Return the browned goat meat to the cooker, add water, and secure the lid. Cook on high pressure for 40 minutes. After cooking, allow it to naturally release pressure for 10 minutes before releasing any remaining pressure.
7. Once the pressure is fully released, open the lid and switch the cooker back to sauté mode. Add the russet potato and a whole scotch bonnet pepper, cooking until the potato is tender, about 10-15 minutes. Remove the scotch bonnet before serving.