Start by washing off the mutton and rinsing once with a vinegar wash, then pat dry.

Place the mutton in a medium size pot and add in your salt, turn up the heat and sauté the mutton goat meat until lightly browned.

Add in your curry and stir, then add in your onion, green onion, tomato paste, thyme, garlic, ginger, pepper and scotch bonnet sauce or 1 whole scotch bonnet pepper and stir for 3-4 minutes till combined. Pour in enough water to cover the meat and bring to a boil, cover and turn down to a simmer and cook till tender roughly 2 hours.

Once the mutton is fork tender, add in your diced potatoes and maggi cube and more water if needed and cook until the potatoes are fork tender.