Jamaican curried goat

Put all of the Goat in a bowl, sprinkle the 2 TBSP of curry powder and 1 TBSP of all purpose over the meat. Then add the whole Lime juice. Rub the meat to ensure even coverage of seasoning. Fill kettle with 1 1/2 pints of water and boil, add to jug with 2 veg stock cubes.

On high heat, heat a large pan or pot with oil (whichever oil you prefer) until really hot. Add the marinated goat, turn to medium heat and stir occasionally for 5-10 minutes. Now add the boiled water and stock.

Let simmer for 30 minutes on a medium-low heat.

Chop the Peppers, Onions, Garlic, Scotch bonnet, Ginger, Coriander and Parsley.

Set aside the Coriander and Parsley.

Add the Peppers, Onion, Garlic, Scotch bonnet and Ginger. Let simmer for 30 mins on medium heat.

Add the Coriander, Parsley and 4 sprigs of Thyme. Add salt and pepper to taste.

Simmer for a further 15 minutes on medium heat.

Remove from heat

Add washed rice to a pot or pan, add coconut, Kidney beans, 1 clove of garlic, 2 sprig of Thyme, 1 Spring Onion and 1 tsp of salt. Bring to the boil on high heat, then turn to low heat and cook for 20 mins, or until cooked.