Trini curry goat
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 6
Ingredients
- 1kg goat neck fillet, cut into large cubes
- 3 tbsp mild Caribbean curry powder, (see note's below)
- 2 tbsp vegetable oil
- 1 cinnamon stick
- 8 sprigs thyme
- ½ a small bunch coriander, leaves picked to serve
- to serve basmati rice
- to serve rotis
- to serve hot pepper sauce
GREEN SEASONING
- 6 spring onions, chopped
- ½ red pepper, chopped
- 4 sprigs thyme, leaves picked
- ½ a small bunch coriander, chopped
- ½ a small bunch flat-leaf parsley, chopped
- 8 cloves garlic, crushed
- a thumb-sized piece ginger, grated
- 1 ½ scotch bonnet chillies, seeded
- 150ml white wine vinegar
- 3 tbsp honey
- 1 tsp sea salt
Method
- STEP 1
Mix the goat meat with the curry powder in a big bowl or food bag and marinate in the fridge for at least 4 hours, but preferably overnight.
- STEP 2
Put all of the green seasoning ingredients into a food processor and whizz until smooth.
- STEP 3
Heat the vegetable oil in a large casserole and brown the meat in small batches. Tip all the meat back into the pan along with the cinnamon stick, thyme, green seasoning and enough water to cover. Bring to a simmer, put on a lid and simmer gently for 2 hours. Remove the lid and continue simmering for 1 hour until the meat is very tender and the sauce has reduced.
- STEP 4
Season and scatter with coriander, and serve with rice, rotis and hot pepper sauce.