About the Recipe
This slow cooker classic is going to keep you smiling for hours.

Ingredients
1.5kg Goat Leg, on the bone (substitute with Lamb or Mutton leg)
½ tbsp White Wine Vinegar
3 Cloves Garlic, finely chopped
2 Onions, chopped
3 tbsp Jamaican Curry Powder
1 tbsp All Purpose Seasoning
1 tsp Salt
1 tsp Black Pepper
3 Thyme Sprigs
1 tsp Paprika
400ml Water
1 Scotch Bonnet, Optional but Lovely and Spicy
2 Potatoes, peeled and cut into 3cm pieces
Preparation
Wash the “Goat” meat in a bowl of water mixed with the garlic. Rinse and drain well. Pat dry the meat.
Mix the meat with the garlic, onions, curry powder, all purpose seasoning, salt and pepper. Marinade for 15 mins to 2 hours (the longer the better). Separate the meat from the garlic and onions when ready to cook.
In a deep pan over medium heat seal the meat in oil until browned. It should take 10 mins.
Add the onion and garlic marinade into the pan along with the thyme and paprika and cook until the onions soften. Pour in the water and bring to the boil.
Add the mixture to a slow cooker along with the scotch bonnet and cook on low for 6-8 hours or high for 4-6 hours until the oil has separated Anne it on top.
About 20 mins from time add the potatoes and cook until tender. Serve with Rice and Steamed Cabbage.