Caribbean Curried Goat

Combine the goat meat with chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Allow the mixture to marinate for an hour or overnight, allowing the flavors to meld together .

Remove the goat meat mixture from the bowl and gently pat it dry, setting the marinade aside. Heat a generous amount of vegetable oil in a large stockpot over medium-high heat. Cook the goat meat in batches, searing it on all sides until it's nicely browned, taking about 5 to 6 minutes per batch. Transfer the cooked goat meat to a plate and reserve it for later use.

Add sliced onions and celery to the stockpot, stirring constantly as they begin to brown. This process should take around 4 to 6 minutes.

Stir the browned goat meat into the onion mixture, adding the reserved marinade to the pot as well. Pour in some vegetable broth and add a bay leaf, bringing the mixture to a boil before covering it with a lid. Reduce the heat to low and let it simmer for about an hour.

Once the potatoes are tender, add them to the stockpot and continue to simmer until they're cooked through. This should take an additional 35 to 45 minutes.

Finally, remove the stockpot from the heat and skim off any excess surface fat. Remove the bay leaf as well, and your dish is ready to be served .