Caribbean Goat Curry
Caribbean Goat CurryServes/Makes: 6-8
- 675g (1½lb) boneless kid or goat meat
- 1 medium onion, peeled and chopped
- 2 to 3 cloves garlic, peeled and chopped
- 1 chili pepper, deseeded and chopped
- 1tbsp tomato puree
- 1 to 2tsp curry powder
- 1 piece fresh ginger, 2½cm (1in), peeled and grated
- 2tsp ground turmeric
- 1tsp ground allspice
- fresh thyme leaves
- 2 fresh bay leaves
- 1tbsp coriander, freshly chopped
- black pepper, freshly ground
- 600ml (1pt) lamb stock
- 2tsp vegetable oil
- Cut the meat into small cubes, discarding any fat or gristle.
- Place the meat in a bowl, and sprinkle the curry powder, ginger and other spices over it. Add half the thyme and one bay leaf. Leave to marinate in the refrigerator for at least 4 hours, and preferably overnight.
- Heat the oil in a large heavy-based saucepan over a medium heat. Remove the meat from the marinade, reserving any remaining marinade.
- Sauté the meat until sealed all over. Remove from the pan using a slotted spoon, and reserve.
- Add the onion, garlic and chili to the pan, and sauté for 5 minutes, stirring frequently.
- Return the meat to the pan, and add the reserved marinade. Cook for a further 3 minutes, stirring frequently.
- Blend the tomato puree with the stock, and add to the pan with the salt, pepper, and the remaining thyme and bay leaf. Bring to the boil, then reduce the heat and cover. Simmer over a gentle heat for 1½ hours, or until the meat is very tender.
- Adjust the seasoning if necessary, and remove the bay leaves.
- Serve garnished with the coriander, accompanied by freshly-cooked rice.