Goat Curry

Serves 6

Time 4 hours plus overnight marinating

Ingredients

750g goat meat, cut into chunks

1 lime juiced, plus extra for garnish

1 tbsp turmeric powder

1 tbsp cumin, powder

1 tbsp ground ginger

1 tsp nutmeg

1 tsp hot chilli powder

2 onions, 1 diced for marinade, 1 cut into wedges for frying

1 lime, for juice and zest

3 cloves of garlic

2 habanero chillies, seeded and finely chopped

2 tsp allspice

1 tsp ground cloves

250ml rapeseed oil

4 sprigs fresh thyme, chopped

2 cinnamon stick

1 long red chilli, sliced

1 tin of chopped tomatoes

2 tbsp dark brown sugar

600ml chicken stock

1 tin of coconut milk

Rice, to serve

Plantain crisps, to serve

Method

Make your curry paste by adding the following into a blender, turmeric, cumin, ginger, nutmeg, chilli powder, 1 diced onion, 1 garlic, 1 habanero chilli, allspice, lime juice, cloves and rapeseed oil.

Blend to a smooth paste, adding a little more oil if needed. Coat your goat and marinate overnight in the fridge or for at least 12 hours.

In a saute pan over a medium heat, add your marinated goat chunks and brown off. Once the goat has browned, add 1 cinnamon stick, 2 cloves of garlic, 1 habanero chilli, and the stock along with remaining marinating sauce. Bring to a boil and then reduce to simmer for about 3 hours stirring it occasionally. 

Meanwhile, cook separately the fresh chilli and onion wedges, either chargrilled or in a frying pan. Once cooked, roughly chop.

For the last hour of cooking, add your tinned tomatoes, sugar, the remaining cinnamon stick and thyme, and cook out for half an hour before adding in your coconut milk and the prepared chillies and onion. Continue cooking for another half an hour, until reduced.

Season to taste with salt and pepper. Serve with rice, plantain crisps and fresh coriander.