Goat curry
This Jamaican goat curry is a great introduction to eating goat. If you can't get Jamaican curry powder, use a mild Madras powder and add a pinch of ground allspice.
Ingredient:
- 400g diced kid goat meat
- (try Dunn’s River) 4 tbsp Jamaican curry powder
- 4 cloves garlic, and 2 crushed
- for frying oil
- 1 large onion, chopped
- 1 scotch bonnet chilli, seeded and finely chopped
- 3 sprigs thyme, leaves picked
- 4 tomatoes, roughly chopped
- 600ml light chicken stock
- 300g waxy potatoes, peeledand cut into chunks
- to serve rice
Recipe Direction :
- STEP 1
The day before, mix the goat meat with 2 tbsp of the curry powder, the whole bashed garlic cloves, a good grinding of black pepper and 1 tsp salt. Cover and leave to marinate overnight.
- STEP 2
The next day, heat the oven to 160C/fan 140C/gas 3. Add 2 tbsp oil to a large ovenproof pan with a lid. Add the marinated meat in batches, discarding the whole garlic, and brown all over. Scoop out onto a plate once browned.
- STEP 3
Add the crushed garlic, onion and scotch bonnet to the pan and cook for 7-8 minutes until softened.
- STEP 4
Return the meat to the pan with the thyme leaves, tomatoes and stock. Put on a lid and transfer to the oven for 2½ hours.
- STEP 5
Stir in the potatoes and cook for another 30 minutes. Serve with rice.