Goat curries are much loved throughout the Caribbean and would traditionally have been enjoyed as a celebration dish.
It’s important to brown the meat in the spice paste, a step known as ‘boonjay’ in Guyanese.
Lamb or beef can be used as an alternative to goat meat for this recipe.
For meat which supports local farmers prioritising sustainable methods, check out the Sussex Grazed shop on the Open Food Network.
Method
- Wash the goat meat and put into a bowl. Add the juice of half a lemon, plus the lemon shell and add water to cover. Wash well and drain thoroughly.
- Put the garlic, the peppers and three tablespoons of water into a blender and make a puree. Empty into a bowl.
- Stir in the cumin seeds, garam masala, curry powder and enough water to make a thick paste.
- Put the onion, spring onion and celery tops into a separate bowl.
- Pour the oil into a wide, lidded pan and set over a medium-low heat. Put in the spice paste and cover. Cook for 2-3 minutes, removing the lid occasionally to stir.
- Add the meat cubes and increase the heat to medium. Stir and cook the meat for a minute.
- Add the salt and cook, covered for 20 mins, removing the lid occasionally to stir. The water must almost dry out.
- Now add 600ml water, stir and bring to a simmer. Cook and cover on a medium-low heat for 50 minutes.
- Add the potatoes, cover and cook for 5 minutes, removing the lid now and then to stir.
- Add another 475ml water. Cover and simmer on a medium-low heat for 30 mins.
Ingredients
Preperation time: 20mins
Cooking time: 1 hour 50
900g Goat meat (bone in) cut into cubes.
½ lemon.
6 cloves of garlic, peeled and chopped.
3 wiri-wiri peppers, stalks removed and chopped (or an eighth of a scotch bonnet)
1 ½ tbsp cumin seeds, roasted and ground.
1 ½ Garam Masala.
1 ½ tablespoons of curry powder.
1 small onion, peeled and sliced into fine half rings.
1 spring onion cut crossways into thin slices.
3 tablespoons of finely chopped celery tops.
3 tablespoons of corn, peanut or vegetable oil.
1 ½ teaspoons salt.
4 small potatoes about 140g, peeled and halved.
