Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 1kg/2lb 4oz goat meat on the bone, chopped into 10cm/4in pieces
- 2 tbsp vegetable oil
- 1 onion, sliced
- 6 spring onions, chopped
- 4 garlic cloves, chopped
- 2 tsp minced fresh root ginger
- 2 bay leaves
- 1 tsp black peppercorns
- 4 tbsp curry powder
- 1 tbsp allspice
- 1 tsp white pepper
- small bunch thyme
- 1 Scotch bonnet chilli, left whole and pierced
- 1 tbsp tomato purée
- 500ml/18fl oz chicken stock
- 3 potatoes, peeled and chopped
- salt and freshly ground black pepper
- rice and peas, to serve
- 30g/1oz dark brown sugar
Method
-
Season the goat meat all over with salt and pepper. Heat the oil in a large frying pan or casserole and sauté the goat meat with the brown sugar until caramelised all over. Transfer the goat meat with a slotted spoon to a plate and set aside. Add the onion, spring onions, garlic and ginger to the pan and sweat for 10 minutes or until softened.
-
Add the spices, herbs, chilli, tomato purée and the goat back to the pan. Cover with the stock and simmer for around 2 hours until the meat is tender. Add the potatoes to the pan about 40 minutes before the end of the cooking time.
-
Serve with rice and peas.
