Instructions
Begin by thoroughly rinsing the goat meat with a mixture of vinegar and water to remove any gamey flavors, then pat dry. In a large bowl, season the goat meat generously with 1 ½ tablespoons of Jamaican curry powder, all-purpose seasoning, ground ginger, a pinch of allspice, chopped onion, sliced garlic cloves, and fresh thyme sprigs. Allow the meat to marinate for at least 4 hours or preferably overnight to let these fantastic flavors meld and penetrate deeply. Once marinated, carefully remove the onion and garlic pieces and set them aside for use later in cooking. Heat your electric pressure cooker on the high sauté setting and add the oil. Brown the goat meat in batches for about 2 to 3 minutes on each side until nicely caramelized. This step locks in the flavors and adds a beautiful color and texture. Remove the browned meat and set it aside. Add a tablespoon of oil to the cooker along with the remaining curry powder, and sauté for about 10 seconds to release the spices' aroma. Then add the reserved onions and garlic, cooking until they soften and become translucent—about 4 minutes. If the mixture starts to look dry, splash a little water to prevent burning and help it cook evenly. Return the goat meat to the cooker, pour in 1 1/4 cups of water, and securely lock the lid. Cook on high pressure for 40 minutes, allowing the meat to tenderize thoroughly. After cooking, let the pressure release naturally for 10 minutes before releasing any remaining pressure manually. Once safe to open, set the cooker to sauté again for 10 to 15 minutes. Add the peeled and cut large Russet potato chunks along with a whole Scotch bonnet pepper to infuse a subtle heat while the potatoes soften. Keep an eye on the curry, stirring occasionally to prevent sticking. When the potatoes are tender and the sauce has thickened to your liking, carefully remove the Scotch bonnet pepper to avoid overwhelming the dish with heat. Season with salt and pepper to taste, adjusting as necessary. Tip: To reduce heat, pierce the Scotch bonnet pepper before adding it to release less capsaicin, or omit entirely if sensitive to spice. Be sure to wash your hands thoroughly after handling Scotch bonnet peppers to avoid irritation.
