In West Indian cooking, it is common to wash or clean meat a certain way. "We do not cook meat straight out of the package. The way I learned to clean goat and lamb meat is with a couple of handfuls of flour, 1 tsp salt, juice of 1 lime, and enough water for the meat to soak. Mix the meat with these ingredients and let it sit for 1/2 hr to 45 minutes, then rinse it off piece by piece. Use a knife to pull off any fibrous strands then rinse again and pat dry. This method of “cleaning” the meat is a way to remove any slime, rank smell, or off taste that the meat might have. This is the way we always cleaned meat in my home, but feel free to use your own way."

Wash and clean meat then chop into 3 in chunks.

Season meat with pre seasoning, let marinate overnight or a few hours.

Prep ingredients.
Make curry paste, set aside. Gather remaining ingredients, set aside.

Heat 3 tbsp oil in karahi or heavy bottom pot. Add curry leaves and fry until fragrant and brown. Add curry paste mixture. Sauté mixture until medium brown. Add meat, toss meat with curry paste mixture to coat. Add sliced onion, cloves, cinnamon stick, and salt. Bounjal the meat -Let meat cook in its own liquid until it has evaporated and curry paste has seared onto meat, about 20-25 minutes.

Pour boiling water over meat, enough to cover the meat. Let meat boil until tender, adding a little water at a time throughout the process until meat is tender, about 45 minutes or more.

Add potatoes once meat is almost tender. Remove curry from heat once potato is cooked.

Adjust salt to taste.