Step 2

Remove the onion and garlic from the meat and set aside.

Step 3

Set a pressure cooker to high sauté and add 1 tbsp oil. Brown the goat meat in batches, about 2–3 minutes per side. Remove the meat.

Step 4

Add the remaining 1 tbsp oil and the remaining 1 tbsp curry powder. Sauté for 10 seconds, then add the reserved onion and garlic. Cook until softened, about 4 minutes. Add a splash of water if the onions look dry.

Step 5

Return the goat to the pressure cooker, add 1¼ cups water and cover. Cook on high pressure for 40 minutes. Allow natural release for 10 minutes, then release any remaining pressure.

Step 6

Open the cooker and set to sauté. Add the cubed potato and whole scotch bonnet pepper. Cook for 10–15 minutes until the potatoes are soft. Remove the scotch bonnet pepper.

Step 7

Season with salt and black pepper. Serve with rice and peas.