Jamaican Goat Curry (based on a Hairy Bikers’ recipe)
450gr goat shoulder meat (if you got no goat, use lamb instead)
Freshly squeezed juice of 1 lime
1 tsp dried thyme
1 tsp ground allspice
Half tsp ground cloves
Half tsp flaked sea salt
1.5 tbsp sunflower oil
1 medium onions, sliced
2-3 garlic cloves, thinly sliced
1 scotch bonnet chilli, finely chopped (do not deseed)
1 tbsp medium curry powder
A can of chopped tomatoes
1 tbsp black treacle
300ml cold water
freshly ground black pepper
Trim the goat meat of any really hard fat and sinew and cut it into rough 3–4cm chunks. Put these in a medium flameproof casserole dish with the lime juice, thyme, allspice, cloves, salt and lots of ground black pepper. Mix well and leave to stand for 30 minutes.
Preheat the oven to 180°C. Heat the oil in a large non-stick frying pan and gently fry the onions and garlic for 5 minutes, while stirring, then stir in the chillies and curry powder. Cook for a further 2 minutes, stirring constantly.
Tip the spiced onions into the casserole dish with the meat, then fry together for about 3-4 minutes until the meat is lightly coloured, stirring. Add the tomatoes and treacle, then stir in the cold water and bring to a simmer. Cover with a lid and transfer the curry to the oven.
Cook for about 2 hours or until the meat is very tender and the sauce is thick, stirring halfway through the cooking time. If your meat is very fatty, you may need to spoon some fat off the surface of the curry before you serve it. Let the curry stand for 10 minutes before serving.
Serve with Rice and peas.
We like to drink slightly ‘spicy’ reds with it - so anything with a Syrah in it is good, but I reckon any wine that works with a lamb stew would do!