Goat curry


Curry was in­tro­duced to Ja­maica in the 17th cen­tury by In­dian slaves. You can use goat or mut­ton, which both have a strong lamb flavour. If you can’t buy goat near you but want to try it, visit goat-meat.co.uk.

Serves 4

Prep 25 mins

Cook 3 hrs

1 large onion, roughly chopped 10 gar­lic cloves 100g gin­ger, chopped 100ml veg­etable oil 2 Scotch bon­net chill­ies, chopped small hand­ful curry leaves, fresh or dried (op­tional) 3 thyme sprigs 4 tbsp mild curry pow­der 700g goat mut­ton or lamb shoul­der, diced 400g can chopped toma­toes 300ml lamb or beef stock 410g can pinto, kid­ney or black-eyed beans ½ le­mon, juiced small bunch co­rian­der, chopped warmed roti (flat­bread) and rice, to serve

1 Place the onion, gar­lic and gin­ger in a food pro­ces­sor and blend to a purée. Heat the oil in a large, flame­proof casse­role dish, add the onion mix­ture and cook for 5 mins un­til soft­ened. Add the chill­ies, curry leaves, if us­ing, thyme, curry pow­der and 2 tsp salt. Cook for 2-3 mins un­til fra­grant. 2 Tip the meat into the pan. Cook for 5 mins over a medium-high heat un­til the meat has browned. Add the chopped toma­toes and stock. In­crease the heat, bring to the boil and cook for 10 mins. Re­duce the heat, cover and leave to sim­mer gen­tly for 2 1/2 hrs – re­move the lid for the fi­nal 30 mins of cook­ing. 3 Add the beans to heat through, plus more chilli if you want it spicier. Af­ter 5 mins more, re­move from the heat. Add the le­mon juice and co­rian­der, and stir well. Serve with warmed roti and rice.


574 kcals, fat 31g, sat­u­rates 4g, carbs 20g, su­gars 8g, fi­bre 9g, pro­tein 48g, salt 3.5g


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