Jamaican Curry Goat

1 lb goat stew meat
1 lime
salt, pepper
1/2 scotch bonnet pepper, seeded, minced
1/2 tsp dry thyme
1/2 tsp allspice
3 Tbs curry powder
2 scallions, chopped
1 onion, chopped
3 cloves of garlic, chopped
oil
tomatoes
coconut milk
water


Make a marinade for the goat:  lime juice, salt, pepper, hot pepper, thyme, allspice, curry, scallions, onion and garlic.
Marinate the goat for at least 2 hours, longer is better.


Heat oil in a skillet (we added a little more onion and garlic). Brown the meat separately and then add in the marinade.  Cook for 5 minutes, then add the tomaotes, coconut milk.  Cook for a few more minutes, then add water, bring back to a boil and then reduce to simmer for 3 hours.  Meat should be very tender and falling apart.


Serve with rice. (or rice and beans)


Notes: put whole scotch bonnet pepper in while cooking for more flavor, less heat