August 09, 2016
Comfort Food, Dinner, Main Dish,
Curries, Lamb/Mutton, Carribbean, Make-Ahead, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Dutch Oven, Gluten-Free, No Eggs, Non-Dairy, Sugar-Free, Canned Tomatoes, Spicy, Kosher Meat more
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"We love goat! Especially when it is curried...be it from India, Trinidad or Jamaica. This can be adapted to a crock pot or slow cooker."
Place the onion, garlic and ginger in a food processor and blend to a purée.
Heat the oil in a dutch oven, add the onion mixture and cook for 5 minutes until softened.
Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt or to taste.
Cook for 2-3 minutes until fragrant.
Tip the goat into the pan.
Cook for 5 minutes 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 minutes.
Reduce heat, cover and leave to simmer gently for 2½ hrs – remove the lid for the final 30 minutes of cooking.
Add the beans to heat through, plus more chilli if you want it spicier.
After 5 minutes more, remove from the heat.
Add the lemon juice and coriander, and stir well.
Serve with warmed roti and rice.
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