In a blender, combine onions, ginger, garlic, anise seeds, rosemary, and black peppercorns.
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 it.
Add salt, stir, cover, and let it simmer for about 40 to 45 minutes or until the meat softens to your desired texture.
In another pot, add vegetable oil, the cooked goat meat, and fry for 20 minutes or until golden brown, stirring occasionally.
In the same pot, remove the goat meat, add sliced onions, allow them to fry for 6 minutes until the onions are translucent, then add tomato paste and fry for 15 minutes, stirring continuously.
Add onion purée, garlic purée, ginger paste, and let it simmer for 15 minutes, stirring occasionally.
Add some tomato purée and 6 bay leaves, 1 tablespoon of salt, blended scotch bonnet, and goat stock. Stir and allow it to simmer for 20 minutes, stirring occasionally.
Add the fried goat meat, shrimp powder, curry powder, rosemary, and bay leaves, and let it simmer for 15 minutes, stirring occasionally.
For final touch-ups, add some salt, yellow scotch bonnet, and stir.
After two minutes, turn off the heat, and your goat stew is ready to serve.
Serve with white rice or any side dish of your choice!
Enjoy!
