CARIBBEAN GOAT CURRY
A rich and flavoursome slow-cooked goat curry and coconut rice. Serve with plantain chips and coleslaw
Ingredients
For the curry
- 3 large onions, 1 finely chopped, 2 thinly sliced
- 5 garlic cloves, peeled and bashed
- 1 small bunch fresh chives, snipped
- 50ml/2fl oz white wine vinegar
- ¼ tsp ground cloves
- 1kg/2lb 4oz goat thigh, cut into large chunks
- 3 tbsp sunflower oil
- 3 tbsp mild curry powder
- 1 lamb stock cube
- 2 fresh rosemary sprigs
- 2 fresh oregano sprigs
- handful fresh parsley
- 1 small bunch fresh coriander, roughly chopped
- salt and freshly ground black pepper
For the rice
- 300g/10½oz easy cook long grain rice, rinsed
- 20ml/¾fl oz coconut milk
- 30ml/1fl oz sunflower oil
- 2 chicken stock cubes
- 400g tin kidney beans, drained and rinsed
- pinch salt
Method
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In a bowl large enough to hold all the meat, mix the chopped onion, garlic and chives with the vinegar and cloves. Add the goat and marinate for about 20 minutes.
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Meanwhile, heat the oil in a large flameproof casserole dish over a medium heat. Add the sliced onions and fry for 10 minutes. Stir in the curry powder and cook for a further 1 minute. Add the goat and crumble in the lamb stock cube. Stir in the sprigs of rosemary, oregano and parsley. Add 700ml/1¼ pint water and season with salt and pepper. Mix everything together and bring to the boil. Reduce the heat, cover with a lid and simmer for 1 hour.
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Remove the lid and continue to simmer for a further 1–1½ hours, or until the meat is very tender and the sauce reduced.
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While the curry is cooking, place all the rice ingredients in a lidded saucepan with 450ml/16fl oz water. Stir well and bring to a boil. Reduce the heat, cover and simmer for 6 minutes.
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Turn off the heat and leave to stand, covered, for a further 5–6 minutes, or until tender and the liquid has been absorbed.
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Stir the coriander through the curry and fluff up the rice before serving.
