Goat curry with Bajan spices

Preparation time
less than 30 mins

Serves
Serves 4

By Ryan and Liam Simpson-Trotman
From Saturday Kitchen

For the Bajan spice mix

  • 8 dried scotch bonnets
  • 8 tbsp dried thyme
  • 4 tbsp sweet smoked paprika
  • 4 tbsp dried parsley
  • 4 tbsp allspice berries
  • 4 tbsp black peppercorns
  • 8 tsp onion powder
  • 8 tsp ground ginger
  • 12 tsp sea salt
  • 8 tsp garlic powder
  • 2 tsp cloves
  • 2 tsp ground cinnamon
  • 15 dried lime leaves, left whole
  • 4 tsp cumin seeds
  • 2 tsp turmeric
  • 4 tsp curry powder

For the Bajan curry sauce

  • 250g/9oz goat scrag-end and bones, cut into pieces
  • 500g/1lb 2oz goat leg and bones, cut into pieces
  • 2 litres/3½ pints beef stock
  • 1 large white onion, roughly chopped
  • 1 celery stick, finely roughly chopped
  • 1 whole leek, trimmed and roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 100g/3½oz tomato purée
  • 50g/1¾oz plain flour
  • 1 head of garlic, left whole
  • 5 thyme sprigs
  • 2 rosemary sprigs
  • 1 tbsp Bajan spice mix

For the kid goat

  • 300g/10½oz kid goat rolled loin

For the vegetables

  • 1 tbsp butter
  • 1 yellow plantain, peeled and roughly chopped
  • 1 courgette, sliced
  • 3 broad bean pods, double podded
  • 3 plum vine tomatoes, peeled, deseeded and finely diced
  • 1 banana shallot, peeled and finely diced
  • 3 mint leaves, finely chopped
  • 3 lovage leaves, finely chopped
  • 100ml/3½floz rapeseed oil
  • salt and freshly ground black pepper
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