Step 1

Chop 1 onion, 1 scotch bonnet pepper, and 1 clove of garlic and set aside.

Step 2

In a large bowl (preferably one with a lid), marinade the goat meat with the chopped onions, chopped scotch bonnet pepper, chopped garlic, 2 tsps salt, ground allspice, and 2 tbsp curry powder.

Step 3

Allow the goat meat to sit in the marinade overnight or for at least 3 hours in the refrigerator.

Step 4

After the goat meat has marinated for at least 3 hours, bring out of the refrigerator, and allow to sit at room temperature for at least 30 minutes.

Step 5

Slice one onion and one scotch bonnet pepper and set aside.

Step 6

In a large pot, saute the sliced onion and scotch bonnets pepper in the oil on low-medium heat for 10 minutes.

Step 7

Add in the marinated goat meat and 1 tbsp curry powder, and saute on high heat for 5 minutes

Step 8

After the meat has sauteed for 10 minutes, turn the heat down to low, and pour in water to cover the meat about half way.

Step 9

Cover the pot and allow the meat to simmer for on low heat for 30 minutes.

Step 10

After 30 minutes, taste the sauce for seasoning. adjust the salt to your taste, and then add in the sugar.

Step 11

Continue to cook the curry in the pot covered for another 30 minutes, or until the goat meat is tender.

Step 12

While the curry is cooking, peel and cut the potatoes into 1 inch cubes.

Step 13

Once the goat meat is tender, add in the potatoes, turn the heat up to medium, and cook for 10 minutes.

Step 14

After 10 minutes, add in the coconut milk and simmer again for another 10 minutes. Serve the curry goat with boiled rice or with roti.