Serves: 4 people
Preparation: 20 minutes
Cooking Time: 3 Hours + Marinating Overnight
This Jamaican goat curry recipe 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
- Spanish Goat Diced ON the bone, 1kg
- Jamaican curry powder (try Dunn’s River) 4 tbsp
- garlic 4 cloves, and 2 crushed
- oil for frying
- onion 1 large, chopped
- scotch bonnet chilli 1, seeded and finely chopped
- thyme 3 sprigs, leaves picked
- tomatoes 4, roughly chopped
- light chicken stock 600ml
- waxy potatoes 300g, peeledand cut into chunks
- rice to serve
- 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.
- 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.
- Add the crushed garlic, onion and scotch bonnet to the pan and cook for 7-8 minutes until softened.
- 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.
- Stir in the potatoes and cook for another 30 minutes. Serve with rice.