Trim meat, cut into 1-inch bite-size pieces (you can ask your butcher to cut into pieces at the time of purchase) and place in a medium-large bowl.

Pour vinegar into a bowl and add enough water to cover the meat. Allow goat meat to sit in the mixture for at least 30-60 seconds, then drain.

Rinse at least twice with fresh tap water to remove the vinegar smell from the meat.

Next, let the goat meat sit in the bowl for at least one minute to allow the excess moisture to drain to the bottom of the bowl. Drain any liquid sitting at the bottom of the bowl, then pat the goat meat dry with a clean paper towel. Discard paper towel when done.

To the bowl, add one tablespoon curry powder, turmeric, green seasoning, chopped onion, scallion, garlic cloves, ginger, thyme, scotch bonnet pepper, bay leaves, pimento seeds, black pepper, and salt.

Massage the seasonings into the meat, cover airtight and place in the bottom of the refrigerator to marinate for at least two hours. Over-night is best.

Remove the bowl with marinated goat meat from the refrigerator, and place it on the counter for 30-45 minutes to take the chill off the chicken and allow it to come down to room temperature. This allows for evening cooking.

Preheat the oven to 325° and boil water, and set aside.

Heat vegetable oil in a heavy bottom pot over medium heat and add the remaining one tablespoon curry powder and scotch bonnet pepper. Toast curry for 2 minutes, stirring periodically.

Increase heat to medium-high, add the marinated meat, and sear for 3-4 minutes uncovered on both sides.

Next, add 4 cups of boiling water. Cover and bring to a boil.

Transfer pot with cover to oven and cook for 2- 2.5 hours or until the meat is tender.

Check liquid level occasionally (every 20-30 minutes) and add more water if low. Keep liquid level at least half covering the meat (The top of the meat should be visible).

Add the potatoes, carrots, and the remaining onions, scallion, and thyme; cook for 20 minutes until potatoes are tender, and the broth has reduced into a rich, silky gravy.

Give thanks and Enjoy!

Serve warm with Jamaican rice u0026 peas, plain white rice, or roti.