Curried Goat

Combine goat, onion, green seasoning, curry powder, salt, and house spice in a medium bowl, and toss to evenly coat. Cover bowl, and let marinate in refrigerator 24 hours. 

Remove goat mixture from refrigerator. Heat oil in a large pot or a deep-sided skillet over high until shimmering. Working in batches as needed (do not crowd skillet), remove goat from marinade, tapping off excess marinade; add to pot. Cook, turning occasionally, until deeply browned on all sides, 8 to 10 minutes per batch. Transfer goat to a heatproof bowl. Do not wipe pot clean. Discard remaining marinade in bowl.

Add 1/4 cup stock to pot; cook over medium-high, stirring constantly and scraping bottom of pot, until browned bits have released from bottom of pot, about 1 minute. Return goat to pot; stir in peppa sauce and 3 3/4 cups chicken stock.

Bring mixture to a boil over medium-high. Reduce heat to medium-low; simmer, partially covered and stirring occasionally, until goat is tender and sauce starts to thicken, about 2 hours and 45 minutes, adding potatoes to mixture during final 30 minutes of cook time, plus remaining 1/2 cup chicken stock if pot seems dry.

Season with additional salt to taste. Serve alongside perfectly steamed rice and lime wedges.