West Indian Curried Goat
2kg leg of goat or mutton, boned (keep the bones) washed and dried and cut into 1" cubes.
2tbsp of finely chopped chives.
2 scotch bonnet chillies, i desseded and chopped, the other left whole.
4 garlic cloves finely chopped.
1 tsp ground allspice.
1 small bunch of thyme leaves chopped.
4 tbsp of Caribbean curry powder.
2 tbsp of vegetable oil.
2 onions, finely chopped.
1 tsp of rock salt.
400ml of coconut milk.
Season the cubes with the chives, chopped chilli, half the garlic, the allspice, half the thyme and 2 tbsp of the curry powder. Place in a large dish, cover with cling film and marinate overnight in the fridge.
Heat the oil in a large flameproof casserole dish or a dutchie, add the remaining garlic and thyme, the onions and ginger. Cook for about 5 minutes or until the onions start to turn golden.
Mix the remaining curry powder with 4 tbsp of water. Add to the pot and cook, stirring, until all the liquid has evaporated. Add the cubes of meat and cook over a low heat for 5 minutes or until all the meat is seared all over, stirring constantly to prevent it sticking to the pot.
Add the bones (which should be cut into 2" pieces) salt and the whole chilli, then pour over the coconut milk and 250ml of water. Bring to the boil. Reduce the heat to low, cover and simmer for 2 hours.
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.
Serve with rice, peas and fried plantain and copious amounts of Red Stripe
Now that sounds awesome! I love fried plantain too