Serves 6 people |
Ready in 2 hrs rest + 3 hrs cooking |
Difficulty Easy |
Origin Jamaica |
Suitability Meat eaters |
Ingredients
- 1kg goat meat, washed and cubed
- 2½ tbsp Tropical Sun Curry Goat Seasoning
- ½ tsp Tropical Sun Ground Black Pepper
- 1 sprig fresh thyme
- 1 tsp salt
- 2 tsp of Tropical Sun Minced Garlic Paste
- 1 medium onion, finely chopped
- 2 spring onions, chopped
- 1 scotch bonnet pepper, finely chopped
- 2 carrots, chopped
- 2 sticks celery, chopped
- 150ml Tropical Sun Rapeseed Oil
- 1ltr water, boiling
- 1 tsp Tropical Sun Lamb Stock
Instructions
- In a large mixing bowl, season the goat meat with the curry goat seasoning, black pepper, thyme, salt and garlic paste
- Mix in the onion, spring onions, scotch bonnet pepper, carrots and celery and mix thoroughly before leaving the mixture to marinate in the fridge for a minimum of 2 hours, or ideally overnight
- Split the mixture into 3 separate batches to be cooked one after another. For each batch, put one third of the rapeseed oil into a heavy-based pot (e.g. a Dutch pot) on high heat. Remove the meat from the marinade and brown. Do not throw out the marinade as it is added back in at the later stages
- Add in lamb stock powder and cover the meat with the boiling water, simmering for 2 hours, or until the meat is tender (you should be able to cut it with a spoon)
- Add the marinade mixture back in and simmer for a further 30 minutes
- The dish should have a stew-like consistency. Add more water if required
- Serve and enjoy!