Caribbean Curried Goat
Serves 6
More effort
Total time:
Overnight marinating
Beautifully rich and spicy stew. Family Favourite
Skip to ingredients
- 1 Lime, juiced
- 1kg Goat Shoulder- cut up into small pieces, on the bone (Lamb can also be used)
- 3 tbsp Curry Powder
- 1 tbsp Grated Ginger
- 1 tbsp Sweet Paprika
- 6 Green Cardamom Pods
- 6-8 Garlic cloves, crushed
- 1 tbsp Hot Pepper sauce
- 2 tbsp Oil
- 2-3 large Onions, chopped into chunks
- half Green Pepper, cut into chunks
- half Yellow Pepper, cut into chunks
- 1 Red Pepper , cut into chunks
- 3 sprigs Fresh Thyme
- 1 or 2 Lamb stock cubes
- 1 tbsp Molasses sugar
- 1 tbsp Tomato puree
- 1 inch Cube of Coconut cream
- Water
- Salt and Pepper
Method
step 1
Coat the goat in the lime juice and put into a large bowl/container.step 2
Season the meat with the curry powder, ginger, paprika, cardamom pods, garlic, thyme and pepper sauce. Rub into the meat.step 3
Add the onions and peppers and stir with the seasoned meat.step 4
Cover and marinade overnight in the fridge.step 5
Heat the oil in a large pan .step 6
Add the marinated meat with the vegetables and gently saute for a few minutesstep 7
Cover and leave on a low heat stirring occasionally until the meat has produced some liquid and browned.step 8
Add enough water to cover the meat (about 3 inches above the meat) and crumble in the stock cubes . Add the molasses, tomato puree, salt, pepper, coconut cream and mix in.step 9
Cover and leave on a low heat to cook, stirring occasionally for about 1-2 hrs or until the meat is tender (add water in small amounts if drying out).step 10
Can be frozen in an airtight container
