Boil rice and set aside.

Season the goat with salt, onion, green seasoning, pimento pepper, garlic and curry powder.

Leave to marinate for at least 1 hour.

Defrost the pigeon peas if frozen and set aside.

In the pressure cooker heat oil and saute the garlic until golden.

Mix the duck and goat curry, geera powder and turmeric powder with 4 tbsp water and pour into the pressure cooker.

Let “fry” until sticky.

Then add the goat.

Mix until even coated with the curry mixture. Let cook for about 3 minutes.

Add the pigeon peas and the coconut milk powder.

Add 1 1/2 cups water and pressure cook for 30 minutes. Serve hot over rice.