Ingredients

• 500g goat meat
• 1 fresh lemon
• Vegetable oil
• Salt
• Fresh thyme
• 2 tbsps all purpose seasoning
• 5 tbsps curry powder
• 1 tsp pimento seeds / all spice berries
• 1 tsp black pepper
• ½ brown onion
• 2 spring onion stalks
• ½ inch ginger
• 1 scotch bonnet pepper
• 2 cloves garlic
• 1 bell pepper
• 1.5 cups chopped potatoes or 2 ~medium sized potatoes

Method

Preparing and marinating the meat:

• Wash ~500g of goat meat with lemon and water
• Add seasonings:
  • 1 tsp of salt
  • Handful of fresh thyme sprigs
  • 1 tsp of pimento seeds, crushed
  • 1 tbsp of all purpose seasoning
  • 2 tbsp of curry powder
  • 1 tsp of black pepper
  • ½ onion – sliced
  • 2 chopped spring onion stalks
  • ½ inch of ginger, grated or diced
  • ½ 1 scotch bonnet pepper, sliced
• Massage seasonings in the mix, cover with cling film and marinate either (i) overnight; (ii) for 3 hours; (iii) as long as possible based on the amount of time you have available to you

Making the curry:

• Add 1/8 cup of vegetable oil and 2 tbsps of curry powder to a pan and heat on a medium temp for 1-2 minutes (called “burning the curry” for extra flavor and a stronger colour)
• Add 2 cloves of diced garlic and heat for another minute
• Add your marinated meat, allow this to simmer on a medium heat for around 10 minutes with the pot covered
• Boil some hot water, add water over the meat until it is just covered
• Cook on a low to medium temperature for 1.5 hours, stir every 10-15 minutes, if the water reduces too much, add some more boiled water
• Chop up 1.5 cups of potatoes / ~2 medium potatoes into medium size squares, as well as 1 bell pepper of any colour
• Add this to your curry in the final 30 minutes – the potatoes help to thicken the sauce, whilst the bell pepper provides some extra sweetness
• Add 1 tbsp of curry powder, 1 tbsp of all purpose and salt to taste
• Simmer away at a medium temperature for a final 30 minutes

When serving, remove the stems of the thyme.

EAT THIS WITH...

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