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
- Coriander: small bunch coriander, chopped
- Vegetable Oil: 100ml vegetable oil
- Garlic Clove: 10 garlic cloves
- Onion: 1 large onion, roughly chopped
- Chopped Tomato: 400g can chopped tomato
- Lemon: juice 1/2 lemon
- Curry Powder: 4 tbsp mild curry powder
- Bean: 410g can pinto, kidney or black-eyed beans
- Thyme: 3 thyme sprigs
- Ginger: 100g ginger, chopped
- Flatbread: warmed roti (Jamaican flatbread ) and rice, to serve
- Beef Stock: 300ml lamb or beef stock
- Curry Leaf: small handful curry leaves
- Scotch Bonnet: 2 scotch bonnet chillies, chopped
- Goat: 700g mutton or goat shoulder, diced
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.
