Curry goat

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This is one of Jamaica's national dishes and is served on festive occasions.

Ingredients

• 1 kg goat meat, cut into small chunks
• Salt and pepper
• 3 tablespoons curry powder (See "Chef's notes" below)
• Garlic to taste, crushed
• 2 tomatoes, chopped
• 2 onions, sliced
• 2 spring onions, sliced
• 1-2 hot chillies, finely chopped
• 30 g butter
• 50 ml oil
• 750 ml hot water

Method

1. Place the goat in a bowl and season.
2. Mix in the curry powder, garlic, tomatoes, onions, spring onions and chillies.
3. Allow to marinate for about an hour or more.
4. Heat the butter and oil in a pan and fry the goat until it is lightly browned - try to brush off any garlic or vegetables before frying or they may burn.
5. Add enough water to cover the meat and bring to the boil.
6. Reduce the heat, cover and simmer until the meat is tender, adding more water if necessary.
7. Stir in the seasoning and vegetables in which the goat was marinating, cover again and simmer for 10 minutes.

Serving suggestions

Serve with rice, mango chutney, grated cocnut or whatever else you like.

Chef's notes

Make the curry powder with:

1 part each of fenugreek, cardamom and cinnamon and

4 parts each of coriander, turmeric, ginger and black pepper.

All the spice should be ground.