Jamaican Curried Goat

This recipe is from Marilyn's helper Monica, who owned a restaurant in Jamaica.

• 3 lbs goat shoulder and rib including bone - cut into 2" pieces
• 1 large 4" or 5" red potato – cut into 1" pieces
• 1 onion – cut into thin long strips about ¼" wide
• 2 scallions – cut into 2" pieces and slightly crushed
• ½ green or red bell pepper – cut into ½" pieces
• ½ scotch bonnet pepper - diced
• 4 large garlic cloves - diced
• 2 Tbs butter
• 2 branches fresh thyme
• 3-4 Tbs JCS brand Jamaican curry powder
• 1½ tsp JCS brand oxtail & stew seasoning
• ½ tsp Badia brand garlic and parsley powder
• ¼ tsp garlic salt
• 2 tsp Angel brand whole allspice (AKA pimento, pimenta, Jamaica pepper)

Combine all ingredients except potatoes and butter in large pot, cover with water, and simmer for two hours. Add water as necessary to keep meat covered. After 2 hours, add potatoes and butter and continue simmering until potatoes are soft. (Ingredients can be purchased from most Caribbean markets.)