1scotch bonnet pepperoptional, if not using Noubess hot sauce
Juice the limes and set aside. Do not throw away the limes juices.
In a bowl add the meat and rub lime pieces on each meat pieces to clean. Rinse with cold water and set aside.
In a separate dish add all the remaining ingredients except the oil and stir to combine. Add the scotch bonnet pepper if you are not using Noubess Hot and Spicy Sauce.
Add the meat in a bag or bowl with all spices and let marinate for at least 30 minutes before cooking. Marinate for a longer period of time for more flavor enhancement.
Add the meat and marinade into a heavy pan or pot and boil on low to medium high heat covered for about 30 - 45 minutes or until the meat is tender. Remove the meat from the pot and fry the cubes in batches in hot oil. Remove them from the oil and place on plate covered with paper towel to remove any excess oil.
If roasting in the oven, prepare a baking dish and add the meat pieces. Do not overcrowd pan. Preheat the oven 375°F degree and roast the meat until golden brown, about 20 - 25 minutes. Remove and serve hot with Pikliz or Sauce ti-malice or Noubess Hot and Spicy Sauces.
Let meat marinate longer for more flavor.
Use Noubess Hot and Spicy Sauces with the marinade for flavor enhancements.
Do not use the scotch bonnet pepper is you are sensitive to hot and spicy food unless intended.