Curried goat or mutton

Method

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1. Wash the meat under cold running water and cut into small chunks. Heat the vegetable oil in a large lidded frying pan, seal the meat until browned all over, add the onions and fry until golden-brown.

2. Add the thyme, garlic, spring onions, scotch bonnet pepper, curry powder, tomato ketchup, ginger, salt, freshly ground black pepper and water to cover, and put the lid on.

3. Simmer until nearly tender (about 1 hour - 1 hour 30 minutes).

4. Add carrots and potato to the pan and simmer for a further 10 minutes, or until the meat, carrots and potato are all tender. Serve with Jamaican rice and peas.

Cook’s note: Eddie Campbell’s version of rice and peas is the perfect accompaniment to this dish.

Comments                        add a comment

l live in South Yorks, does anyone know where l can get goat for the curry please?

You can use any curry powder, I use madras as it is stronger

Hi, naybody know what type/sort of curry powder was used in this recipe?
Many thanks,
Simon

Ingredients

1kg goat meat, or mutton meat
1 tbsp vegetable oil
2 large Onions, chopped
2-3 sprigs Thyme
2 garlic cloves, finely chopped
2 Spring onions, chopped
1 Scotch bonnet pepper, (whole)
2 tsp curry powder
1 tbsp tomato ketchup
1 tsp Ginger, finely chopped
water, to cover
2 large Carrots, cut into cubes
1 large potato, cut into cubes
rice and peas, to serve

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