Curry goat

Curry goat

From
C is for Caribbean
Serves
4

Ingredients

Quantity Ingredient
500g diced goat or mutton or lamb
4 tablespoons Jamaican curry powder
4 garlic cloves, minced
5cm ginger, minced
4 spring onions, finely chopped
3 tablespoons vegetable oil
1 onion, sliced
4-5 sprigs thyme
2 tablespoons tomato purée
400ml beef stock
1 scotch bonnet chilli, pierced
2 medium potatoes, peeled and cut into 5-cm chunks
1-2 teaspoons sea salt

Method

  1. Mix the goat, curry powder, garlic, ginger and spring onions together. Cover and chill for 1 hour, or overnight.
  2. Preheat the oven to 150°C. Heat just 1 tablespoon of oil in a frying pan, add half the goat and fry for 8-9 minutes, turning once to brown the meat on both sides. Transfer to a lidded casserole dish. Repeat with the remaining meat.
  3. Heat the remaining oil and fry the onion and thyme for 10 minutes, stirring occasionally, before stirring in the tomato purée. Transfer to the casserole, add the stock and chilli and stir. Bring to the boil, then cook in the oven for 2 hours. Add the potatoes, and return to the oven for 1 hour. Taste and adjust the salt. Serve with Rice and Peas.
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