Curry goat

Jamaican curry goat

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season the cubes of meat with the chives, chopped chilli, half the garlic, the allspice, half the thyme, and 2 tbsp of the curry powder.

Step 2

Cover and marinate for at least 4 hours, preferably overnight

Step 3

Heat the oil in a large flameproof casserole dish, or dutchie" (p238), and add the remaining garlic and thyme, the onions, and ginger.

Step 4

Cook for about 5 minutes or until the onions start to turn golden.

Step 5

Mix the remaining curry powder with 4 tbsp of water.

Step 6

Add to the pot and cook, stirring, until all the liquid has evaporated.

Step 7

Add the cubes of goat meat and cook over a low heat for 5 minutes or until the meat is seared all over, stirring constantly to prevent it from sticking to the pot.

Step 8

Add the bones, salt, and whole chilli, then pour over the coconut milk and 250ml (9fl oz) water.

Step 9

Bring to the boil.

Step 10

Reduce the heat to low, cover and simmer for 2 hours.

Step 11

Remove the lid and continue cooking for about 30 minutes or until the meat is soft and tender and the sauce is thick and glossy.

Step 12

Serve hot.