Name: Caribbean Curried Goat
Total time: 2 h
Yield: Serves 6
Cuisine: Caribbean

1 Lime, juiced
1kg Goat Shoulder- cut up into small pieces, on the bone (Lamb can also be used)
3 tbsp Curry Powder
1 tbsp Grated Ginger
1 tbsp Sweet Paprika
6 Green Cardamom Pods
6-8 Garlic cloves, crushed
1 tbsp Hot Pepper sauce
2 tbsp Oil
2-3 large Onions, chopped into chunks
half Green Pepper, cut into chunks
half Yellow Pepper, cut into chunks
1 Red Pepper , cut into chunks
3 sprigs Fresh Thyme
1 or 2 Lamb stock cubes
1 tbsp Molasses sugar
1 tbsp Tomato puree
1 inch Cube of Coconut cream
Water
Salt and Pepper

Method

step 1
Coat the goat in the lime juice and put into a large bowl/container.
step 2
Season the meat with the curry powder, ginger, paprika, cardamom pods, garlic, thyme and pepper sauce. Rub into the meat.
step 3
Add the onions and peppers and stir with the seasoned meat.
step 4
Cover and marinade overnight in the fridge.
step 5
Heat the oil in a large pan .
step 6
Add the marinated meat with the vegetables and gently saute for a few minutes
step 7
Cover and leave on a low heat stirring occasionally until the meat has produced some liquid and browned.
step 8
Add enough water to cover the meat (about 3 inches above the meat) and crumble in the stock cubes . Add the molasses, tomato puree, salt, pepper, coconut cream and mix in.
step 9
Cover and leave on a low heat to cook, stirring occasionally for about 1-2 hrs or until the meat is tender (add water in small amounts if drying out).
step 10
Can be frozen in an airtight container

Caribbean Curried Goat