Tassot Cabrit

Season The Meat:--
1.5 kg goat meat cleaned, cut into large chunks
1 shallot, sliced
4 garlic cloves, minced
6 mint leaves
¼ cup parsley
¼ cup Haitian Epis
2 tbsp dijon mustard
Juice from 1 lemon
2 tsp SIDS SALT & PEPPER
1 tsp ground cloves
1 tsp cayenne pepper
For Frying:--
4 cups rice bran oil, for deep frying
For The Sauce:--
1 tbsp rice bran oil
3 tbsp tomato paste
Meat juice
1 small onion, sliced

For The Meat
Wash the meat thouroughly. Then transfer the meat to a bowl or instant pot.
Add the meat seasoning: shallot, garlic cloves, mint leaves, parsley, Haitian Epis, mustard, lemon juice, SIDS SALT & PEPPER, ground cloves, and cayenne pepper.
Mix well to combine and marinate for 2 hours or overnight.
When ready to cook, place the meat in the instant pot. Select the "meat" option and adjust the time to 20 minutes. Turn the knob to sealant.
When complete, quick release and remove the meat and set aside. Do not discard the liquid. See below for the sauce instructions.
In a deep fryer, add 4 cups of oil. Bring the oil to temperature to 200°C.
In small batches, add the meat and fry for 2-4 minutes. Repeat the step with the rest of the meat.
For The Sauce
In a small saucepan add the oil over medium low heat. Add in the tomato paste. Stir well to combine. Cook for about 1 minute. Add the liquid from the instant pot. Stir a couple times and allow the sauce to come to a simmer over medium low heat for about 8 minutes.
Add the rest of the sliced onions and stir. Remove the sauce from the heat and serve hot with the meat, rice, and or salad.