Goat curry

Spice mix:
4 cardamom pods, crushed
2 tsp ground ginger
1 tsp coriander seeds
1 tsp turmeric
1 tsp grated nutmeg
1/2 tsp ground fenugreek
1/2 tsp ground cinnamon
several twists of black pepper

1kg goat meat in large chunks, with some bones retained
juice of 1 lime
1 onion
6 spring onions, chopped
3 cloves of garlic, crushed
2 scotch bonnet chillies, finely chopped
thyme leaves, chopped
2 tsp salt
3tbsp olive oil
400g tinned tomatoes

Combine the spices, then mix with the chopped meat and lime juice, plus the onion, spring onion, garlic, chillies, thyme & salt. Rub into the meat, cover and leave overnight.

Heat the oil and brown the marinated meat. Add tomatoes and water to cover. Bring to the boil and simmer on a low heat for 2–3 hours till the meat is deliciously tender.

Serve with rice and fried plantain.

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