Caribbean Curry Goat

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1. 1Step 1: In a deep heavy pot on a medium flame, add the oil, followed by the onion and garlic. Cook on low for 2 minutes, then add the cumin seeds, black pepper, 1/2 a scotch bonnet pepper and Caribbean Green Seasoning. Cook for another 3 minutes on low, stirring a few times.
2. 2Step 2: Add the curry powder and stir well. Cook for 4-5 minutes. Now turn the heat up to medium and add 1 1/2 cups water. Followed by the pimento berries, tomato, and Anchar Masala. Should you not have the masala, use 1 teaspoon ground roasted cumin (geera).
3. 3Step 3: Add the bay leaves. Cook on a rapid boil until all of the liquid is gone. This step will concentrate the overall flavor of the curry. You want to see the oil you started with, plus get separation when you pass your spatula.
4. 4Step 4: Add the washed and drained goat to the pot. Turn the heat up to medium/high as we want to sear the pieces of goat and in the process coat it with the curry.
5. 5Step 5: Turn the heat to medium, cover the pot and let the goat spring its own juices as it comes to a boil. After which, turn the heat to med/low and let it cook with the lid slightly ajar for 10 minutes.
6. 6Step 6: Remove the lid, turn up the heat and burn off that liquid.
7. 7Step 7: Add boiling water to the pot to cover the goat by about 1 inch or so. Bring to a boil, then turn the heat down to a simmer, add the salt and allow it to cook with the lid on (slightly ajar) for 2-3 hours.
8. 8Step 8: As it came up to a boil I added the sprigs of thyme and floated a Fatali pepper (optional), which I broke later on to release the heat. Should you want to control the heat, do not add a scotch bonnet at the start. Instead, float a WHOLE pepper at this point and do NOT break it. Near the end, remove the pepper and discard.
9. 9Step 9: Remember to stir every 20 minutes or so and make sure there's water so it doesn't burn (add if necessary). After about 2 and 1/2 hours, check to see if it's tender to your liking and taste and adjust the salt now.
10. 10Step 10: Once you're happy with the salt and tenderness, adjust the gravy (turn up the heat to thicken, but keep in mind that it will thicken as it cools). Final step is to add the parsley and turn off the stove.