Ingredients
- 500g boneless goatmeat, largely diced
- Scotch Bonnet Pepper to taste
- 1 medium size Onion, chopped
- 2 Seasoning cubes
- Salt to taste
- Chopped bell peppers and onions for garnishing
Peppered sauce
- 2 Fresh Scotch Bonnet Pepper, coarsely blended
- 4 large size Tomatoes, chopped
- 1 medium size Onions, chopped
- 1 tbsp chopped Garlic
- 1/2 tbsp chopped fresh Ginger
- 1 tsp ground Curry
- 1 tsp Thyme
- 1/2 cup Vegetable oil
- Salt to taste
Having issues with measurements and conversions? Click Here.
Directions
- Season the goatmeat with the scotch bonnet pepper, onions, seasoning cube and salt
- Marinate overnight or for at least 4 hours
- Set on a grill or on skewers or roast until it is soft and cooked
- Set the meat aside
- Place a pan on heat and pour the vegetable oil into the pan
- Add the onions and ginger into the oil and stir till it looks translucent
- Add the tomatoes and garlic
- Sprinkle curry and thyme over it, stir
- Let it fry until it is cooked and almost dry
- Turn the goatmeat into the pan, stir it and let it cook for another 3 - 5mins
- Taste for salt
- Add the chopped bell peppers and onions for garnishing
- Stir and switch off the heat
- Serve