A wonderfully flavourful versatile spicy curry with Indian and Jamaican influences. Goat or mutton is marinated overnight for depth of flavour, then slowly cooked for at least 5 hours to create truly irresistible, melt-in-the-mouth meat and a dish to warm the soul.
MARINADE - 600g goat or mutton
Juice of 1 lemon
2 tablespoons Jamaican curry seasoning
3 cloves garlic, finely chopped
1 inch cube root ginger, finely chopped
1 medium red onion, finely chopped
CURRY - 2 tablespoons groundnut
1 tablespoon plain flour
2 red onions, sliced into rings
3-6 florets cauliflower
1 Scotch bonnet chilli pepper, seeded and finely minced
1 tablespoon Jamaican curry seasoning
1 (400g) tin of chopped tomatoes
1 (400ml) tin of coconut milk
The evening before you want the curry: Wash the meat in cold water and remove the bones (you can leave a few bones if you don't mind them as they can help enhance the flavour too). Pat the meat dry with kitchen roll and place in a large bowl. Add lemon juice, 2 tablespoons of Jamaican curry seasoning, finely chopped garlic, ginger and chopped onion. Use your hands and rub the mixture into the meat. Cover the bowl with cling film; leave it in the fridge to marinate overnight.
At least 5 hours before you want to serve: Heat oil in large fying pan so its hot but not smoking. Add marinated meat and fry until lightly browned on all sides, around 2-3 minutes. Add any marinade juices that are left and 1 tablespoon plain flour; fry for another minute or so. Transfer the meat to the slow cooker.
Stir in onion slices, cauliflower florets, minced chilli pepper, 1 tablespoon curry seasoning, chopped tomatoes and coconut milk. (If you are adding/using different vegetables, add them now).
Turn the slow cooker onto high setting for 5 hours or low setting if you plan to leave it over 6 hours or all day... It can't be overdone so 8+ hours is no problem but will need 5 hours minimum for the meat to get really juicy and soft.
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