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4 pound bone-in goat meat ([1.8 kg] --or 2 lb [0.9 kg] of boneless meat-- cut into small pieces)

1 red onion (diced)

1½ teaspoons oregano (dry, ground)

2 tablespoon mashed garlic

1½ teaspoons salt ((or more, to taste))

3 tablespoon vegetable oil

2 cubanela (cubanelle pepper) (chopped)

4 plum tomato (diced)

1 cup red wine ( or a ¼ cup of rum (optional, see notes))

½ scotch bonnet pepper ((or 2 habaneros) finely chopped)(or 4 Thai peppers)

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Parsley (or cilantro to garnish)

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1 cup yogurt

½ coconut milk

Add the onion, oregano, garlic, and a teaspoon of salt. Stir to combine. Marinate covered in the fridge for an hour, overnight is better.

Heat the oil in a deep-bottomed pot over high heat. Add just the meat to the oil (set aside onions and juices released by the meat in the marinade).The meat will release some liquid when heated, cook and stir until all the liquid has evaporated, and the meat is browned.

Add 2 tablespoons of water, lower heat to medium-low, stir and cover. Every 5 minutes add water and stir, cover again and repeat until the meat is very tender (30 to 60 minutes), depending on the quality of the meat.

Cooking vegetables: Once the meat is tender add the onions (and meat juices), tomato, and cubanela.Cover and simmer until the vegetables are cooked-through (5 minutes).

Pour in the tomato sauce, stir to combine.Add wine and 1½ cups of water. Simmer and reduce to a thick sauce. Season with salt to taste if you find it necessary and simmer until liquid is reduced to a thin sauce.

Decorate with parsley or cilantro leaves. Check above the recipe for serving suggestions.

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