/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Curried goat

Prepare: less than 30 mins
Cook: over 2 hours
Serve: Serves 4
Dietary: Dairy-free Egg-free Nut-free Pregnancy-friendly

This traditional Caribbean dish is normally served with rice and peas and has a real kick to it!

By Matt Tebbutt

From Saturday Kitchen Best Bites

Ingredients

1kg/2lb 4oz goat meat on the bone, chopped into 10cm/4in pieces
2 tbsp vegetable oil
1 onion, sliced
6 spring onions, chopped
4 garlic cloves, chopped
2 tsp minced fresh root ginger
2 bay leaves
1 tsp black peppercorns
4 tbsp curry powder
1 tbsp allspice
1 tsp white pepper
small bunch thyme
1 Scotch bonnet chilli, left whole and pierced
1 tbsp tomato purée
500ml/18fl oz chicken stock
3 potatoes, peeled and chopped
salt and freshly ground black pepper
rice and peas, to serve
30g/1oz dark brown sugar

Method

Season the goat meat all over with salt and pepper. Heat the oil in a large frying pan or casserole and sauté the goat meat with the brown sugar until caramelised all over. Transfer the goat meat with a slotted spoon to a plate and set aside. Add the onion, spring onions, garlic and ginger to the pan and sweat for 10 minutes or until softened.
Add the spices, herbs, chilli, tomato purée and the goat back to the pan. Cover with the stock and simmer for around 2 hours until the meat is tender. Add the potatoes to the pan about 40 minutes before the end of the cooking time.
Serve with rice and peas.