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

1. In a large mixing bowl, season the goat meat with the curry goat seasoning, black pepper, thyme, salt and garlic paste
2. 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
3. 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
4. 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)
5. Add the marinade mixture back in and simmer for a further 30 minutes
6. The dish should have a stew-like consistency. Add more water if required
7. Serve and enjoy!

Serve With

• Tropical Sun Scotch Bonnet Pepper Sauce
• Rice & Peas 
• Pumpkin Fritters