Goat meat stewed in curry sauce

Ingredients:

• 2.7 kg goat meat, cut into 4 cm pieces for stewing (shoulder)
• 4 peeled and diced Yukon Gold potatoes
• 4 cups of onion, sliced ​​into half rings
• 1 large tomato, seeded and chopped
• 2 tablespoons chopped ginger
• 6 crushed garlic cloves
• 6 tbsp. curry powder
• Salt and ground black pepper
• 6 tablespoons vegetable oil or ghee (see recipe below)
• Water
• Cheryl's Hot Sauce to taste (see recipe below)
• 1 bunch thinly sliced ​​green onions for garnish

Cheryl's Hot Sauce:

• 10 whole Scotch bonnet peppers, washed and stemmed
• 1 - 1.5 cups of table vinegar
• 10 whole allspice berries

Ghee:

• 450 g of butter, cut into pieces

Preparation:

1. In a large bowl, combine the meat with the onion, tomato, ginger, garlic, curry powder, salt, and pepper. Mix well and marinate in the refrigerator overnight.
2. Remove the meat from the marinade. In a large saucepan over medium-high heat, fry the meat in 2 tablespoons of ghee or vegetable oil until golden brown on all sides.
   
   Once all the meat is browned, remove it and discard any excess fat. Add the remaining ghee or vegetable oil to the pan, pour in the remaining marinade, add a splash of hot sauce, and simmer for 6 minutes.
3. Then return the meat to the pan, add enough water to just cover the meat, and bring the contents to a boil. Cover the pan with a lid and place in a preheated oven at 190°C (375°F) for 1.5 hours. Add the potatoes to the pan. Return the pan to the oven and cook for 1/2 hour, until the meat is tender.
4. Simmer the sauce over medium heat until it thickens. Season with salt and, if desired, add more hot sauce. Garnish the meat with green onions. Serve with roti or white rice.
   
   Cheryl's Hot Sauce: Place the peppers in a blender, add 1 cup of vinegar, and puree. Add the remaining vinegar if needed. Add the allspice. Store in a bottle or jar in the refrigerator. Yield: 2 tbsp.
   
   Ghee butter: Place the butter in a heavy-bottomed pan and bake in a preheated oven at 150°C for 1.5-2 hours. Skim off any foam from the surface and pour the liquid into a glass jar, leaving the milky sediment at the bottom of the pan. The butter can be stored in the refrigerator for up to 6 months.