• Wash and rinse the goat meat with vinegar and lemon. Drain excess water and pat dry with a paper towel.
• Season the goat meat with salt, curry powder, and black pepper. Cover and marinate for 2 hours or up to overnight. I marinated mine overnight.
• Set the instant pot to high sauté, add the oil and brown both sides of the goatmeat for 2 minutes on each side.
• Add the onion and tomatoes and stir with the goatmeat until it softens.
• Add all the remaining ingredients except the potatoes and scotch bonnets and stir well till combined. Cancel the sauté option and change to pressure cook/custom time.
• Cook on high pressure for 10-15 minutes, depending on the size of the meat slices, until the pressure is released on its own. Please don't force out the pressure.
• Put the pot on high sauté, add the potatoes and scotch bonnets, and cook until it softens for 20 minutes.
• Give a final stir. Serve with a side of choice

If Using a Stovetop Pot

• Follow steps 1 and 2 from above.
• Put a pot over medium heat and heat oil. Brown both sides of the goat meat for 2 minutes on each side.
• Follow step 4 from above, then add all the remaining ingredients and stir well till combined.
• Cover the pot and cook until the goat meat is tender. Check the pot often to ensure it doesn't burn, and add water as needed until fully cooked. This cooking method takes a long time for the goatmeat to be tender, about 2 hours.
• Add the potatoes and scotch bonnets when the meat is tender and cook until it softens for 20 minutes.
• Follow step 8.