Goat curry

Classic Caribbean recipe with a spicetheworld twist

Serves 4 (Estimated) Rating 4 (1-5)

Prep Time 25 Minutes Cooking Time 90 Minutes

1 large onion, roughly chopped
10 garlic cloves, chopped
100g fresh ginger, chopped
50ml vegetable oil
3 scotch bonnet chillies, chopped
1 handful fresh curry leaves
3 thyme sprigs
5 Tablespoon curry powder
1 Teaspoon salt
1kg mutton or goat shoulder, cubed
400g can chopped tomato
300ml lamb or beef stock
410g can kidney or black-eyed beans
Juice ½ lemon
Small bunch fresh coriander, chopped
Put the onion, garlic and ginger in a food processor then blend to a purée.
Now heat the oil in a large casserole dish.
Add the onion mixture and cook for 5 minutes until nice and soft.
Next add the chillies, curry leaves, thyme, curry powder and salt.
Now Cook for 2-3 minutes.
Then add the meat and cook for 5 minutes on medium heat.
Add the chopped tomatoes and stock.
Increase the heat and bring to the boil and cook for 5 minutes.
Now reduce the heat, cover and leave to simmer gently until the meat is nearly tender.
Remove the lid and cook until tender.
Add the beans and simmer for another 5 minutes.
Remove from the heat, add lemon juice and coriander.