Neck of Goat

Serving Size100 g
per serve% RI*
Energy456 kj5%
109 kcal
Fat2.31g3%
Saturated Fat0.71g4%
Monounsaturated Fat1.03g
Polyunsaturated Fat0.17g
Carbohydrates0g0%
Sugar-
Fibre0g
Protein20.6g41%
Salt0.20g3%
Cholesterol57mg
Potassium385mg19%

Ingredients
1 large onion, roughly chopped
10 garlic cloves
100g ginger, chopped
100ml vegetable oil
2 scotch bonnet chillies, chopped
A small handful of curry leaves
3 thyme sprigs
4 tbsp mild curry powder
700g mutton or goat shoulder, diced
400g can chopped tomato
300ml lamb or beef stock
410g can pinto, kidney or black-eyed beans
juice ½ lemon
small bunch of coriander, chopped
warmed roti (Jamaican flatbread) and rice, to serve

Method

STEP 1
Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.

STEP 2
Tip the Neck of goat into the pan. Cook for 5 mins over medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to a boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs – remove the lid for the final 30 mins of cooking.

STEP 3
Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.