Ingredients
- Goat meat, cubed: 2 lbs
- Scotch bonnet peppers, finely chopped: 2-3 (adjust to taste)
- Red bell pepper, chopped: 1 medium
- Onion, chopped: 1 large
- Garlic, minced: 4 cloves
- Ginger, grated: 1 tablespoon
- Dried thyme: 1 teaspoon
- Goat meat seasoning: 2 tablespoons
Instructions
- Step 1: Marinate the goat meat with the goat meat seasoning, minced garlic, grated ginger, and chopped scotch bonnet peppers. Mix well and allow to marinate for at least 30 minutes (or up to a few hours in the refrigerator).
- Step 2: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated goat meat and brown on all sides. This will help to develop flavor.
- Step 3: Add the chopped onion and red bell pepper to the pot. Stir and cook until the onions are softened and translucent, about 5-7 minutes.
- Step 4: Add the dried thyme to the pot. Reduce the heat to medium-low, cover the pot, and simmer for about 1.5 – 2 hours, or until the goat meat is very tender. Stir occasionally, adding a little water if needed to prevent sticking.
- Step 5: Once the goat meat is tender, increase the heat to medium and cook uncovered for the last 15-20 minutes, allowing the sauce to thicken and reduce slightly. Taste and adjust seasoning as needed.
Notes
- For best flavor, store leftover peppered goat in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over medium-low heat, adding a splash of water or broth if needed to restore moisture.
- Serve this incredible goat meat alongside rice and peas or fried plantains for a truly authentic experience.
- Remember to wear gloves when handling Scotch bonnet peppers, or thoroughly wash your hands afterwards to avoid any burning sensation!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American