Curried Goat Recipe

Curried Goat (Serves 4)

A classic Indo-Caribbean curry dish, made even more fiery with scotch bonnet chilli- If you cannot get hold of goat, lamb or mutton are both good alternatives...

Ingredients:    600g Shoulder of Goat (Diced)
                            1 Onion (Peeled & Sliced)
                            1/2 Red Pepper (De-Seeded & Sliced)
                            1/2 Green Pepper (De-Seeded & Sliced)
                            3 Cloves of Garlic (Peeled & Sliced)
                            1 Scotch Bonnet Chilli (Finely Diced))
                            1 Lime (Juice Only)
                            Thumb-Sized Piece of Ginger (Peeled & Finely Diced)
                            2 Tablespoons Caribbean or Mild Curry Powder
                            1 Tablespoon Ground Pimento Seeds
                            1 Tablespoon Fresh or Dried Thyme
                            10 All Spice Berries
                            1 Tablespoon Ground Coriander

                            2 Tablespoons Tomato Puree

                            400ml Lamb Stock
                            A Small Handful Fresh Coriander (Roughly Chopped)

Method:

1. In a large casserole pan, fry the onion, garlic, ginger, peppers and chilli on a medium heat for 5-10 minutes.

2. Add the curry powder, pimento seeds, thyme, all spice berries and ground coriander to cook out for a further 2 minutes before adding the diced goat. Turn the hob up to a high heat to brown the meat quickly and evenly.

3. Spoon in the tomato puree, pour in the lamb stock and lime juice before turning the hob down to a low heat, putting a lid on the casserole pan. Allow to cook for 2 hours, before taking the lid off to cook for a further hour- So the braising liquor can reduce and the meat starts to flake apart.

4. Take the casserole pan off the heat, before adding the fresh coriander. Season to taste with salt and ground black pepper before serving.

5. Serve with plain basmati rice.