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Goat Curry

This is my take on a Caribbean favourite.  I had a chat with my friend Nigel, who is originally from Barbados, to get some tips – and played about with it until I really liked it!  This recipe could also be done with mutton or hogget.  It serves 2 generously!  For those who have never tried goat, I would describe it as having a texture like lamb but with a flavour nearer to beef.  The bones can be quite fiddly,which is why I cook the meat on the bone for flavour but then remove the bones before serving.

 

500g goat (I used best end of neck)

2 tablespoons medium curry paste.

3 medium onions, diced

2 cloves garlic, crushed

A handful of fresh coriander

1 long red chilli, pricked all over with a fork

A quarter teaspoon allspice

A pinch of ground cloves

2 tablespoons vegetable oil

 

1)Wash the goat meat, season with a pinch or two of salt and pat dry.  In a large deep frying pan or sauté pan, sweat the onions and garlic over a low heat with the curry paste and oil for ten minutes until they are soft. They need to soften without at all browning.


2) Add the meat and turn the heat up to medium.  Turn the meat over after about 3 minutes,then add 250ml water, the spices and the whole chilli.

 

3) Stir well and cover, turn the heat down to minimum and let it cook for three hours, stirring now and again. 


4) Take out the goat and carefully separate the meat from the bones.  Return the meat to the sauce and heat through, adding salt to taste if you need to.


5) Serve this with basmati rice – or some fried plantain if you really want to go all out!


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