Caribbean recipe for 4 people, takes only 20 mins; recipe has onion, garlic clove, ginger, vegetable oil, scotch bonnet, curry leaf, thyme, curry powder, goat, chopped tomato, beef stock, bean, lemon, coriander and flatbread.
Goat curry
Course: Caribbean
Servings
4
servings
Prep time
25 mins
Ingredients
- Onion: 1 large onion, roughly chopped
- Garlic Clove: 10 garlic cloves
- Ginger: 100g ginger, chopped
- Vegetable Oil: 100ml vegetable oil
- Scotch Bonnet: 2 scotch bonnet chillies, chopped
- Curry Leaf: small handful curry leaves
- Thyme: 3 thyme sprigs
- Curry Powder: 4 tbsp mild curry powder
- Goat: 700g mutton or goat shoulder, diced
- Chopped Tomato: 400g can chopped tomato
- Beef Stock: 300ml lamb or beef stock
- Bean: 410g can pinto, kidney or black-eyed beans
- Lemon: juice 1/2 lemon
- Coriander: small bunch coriander, chopped
- Flatbread: warmed roti (Jamaican flatbread ) and rice, to serve
Directions
- Place the onion, garlic and ginger in a food processor and blend to a puree. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.
- Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2 1/2 hrs - remove the lid for the final 30 mins of cooking.
- Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.
