- Serves: 4
- Cook Time: 2 hours 10 minutes
- Prep Time: 30 minutes plus overnight marinating
- Effort: easy
- 900 g goat meat, on the bone chopped into 2.5cm cubes
- juice of 1 limes
- 1 tbsp salt
- freshly ground black pepper
- 1 scotch bonnet pepper, chopped
- sprig thyme
- 1/2 tsp allspice berries, freshly ground
- 1 bunches spring onions, chopped
- 1 onion, chopped
- 3 cloves garlic, crushed
- vegetable oil, for frying
- 450 g potatoes, peeled and chopped into cubes
- 3 tomatoes
- basmati rice, to serve
For the jamaican curry powder:
- 50 g coriander seeds, dry-fried in a pan and finely ground in a pestle and mortar
- 50 g turmeric
- 15 g ground fenugreek seeds
- 50 g ground ginger
- 50 g ground black pepper
- 15 g ground cardamom
- 15 g ground cinnamon
1. First make the Jamaican curry powder. Mix together the ground coriander, turmeric, fenugreek, ginger, black pepper, cardamom and cinnamon. Store in an airtight container.
2. Rub the goat meat with the lime juice. Place the goat meat in a large bowl with the salt, black pepper, Scotch bonnet, thyme leaves, allspice, 3 tablespoons of curry powder, spring onion, onion and garlic. Cover and marinate overnight in the refrigerator.
3. Heat the vegetable oil in a large, deep, heavy-based frying pan until very hot.
4. Scrape the marinade ingredients from the goat meat and reserve. Fry the meat until browned on all sides. Add the reserved marinade ingredients and fry for 2 minutes.
5. Add the potatoes and tomatoes and pour in enough water to cover the meat.
6. Bring to the boil, reduce heat, cover and simmer for 2 hours until the goat meat is tender and the gravy coats the back of a spoon.
7. Serve the goat curry with long grain or basmati rice.
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