In a blender, add onions, ginger, garlic, anise seeds, rosemary, and black peppercorn.
Add water and blend all ingredients until a fine purée is formed.
In a pot over medium heat, add your goat meat, and pour the blended ingredients over.
Add salt, stir, cover and let simmer for about 40 to 45 minutes or more till the meat softens to your desired texture.
In another pot, add vegetable oil, and the cooked goat meat, and fry for 20 minutes or until golden brown, stirring occasionally.
In the same pot, remove goat meat, add sliced onions, and allow it to fry for 6 minutes till the onions are translucent, add tomato paste and fry for 15 mins stirring continuously.
Add onion purée, garlic purée, and ginger paste and let simmer for 15 minutes stirring occasionally.
Add some tomato purée, 6 Bay Leaves, 1 teaspoon Salt, 1tbsp blended scotch bonnet, goat stock and stir, allow it to simmer for 20 minutes stirring occasionally .
Add your fried goat meat, shrimp powder, curry powder, rosemary, and bay leaves, and let simmer for 15 minutes stirring occasionally.
For the final touch ups, add some salt and yellow scotch bonnet and stir.
After two minutes turn off the heat and your goat stew is ready to serve.
Serve this with white rice or any side dish of choice.
Enjoyyy!