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curry goat

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curry goat

Mutton/Goat

Curry goat

Product

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Photographer and supper-club chef Elainea Emmott was a child of Jamaican parents growing up in Birmingham in the 1970s. For her, Saturday mornings weren’t about cartoons but chores – shopping for, then prepping ingredients to make Caribbean classics. And when it was time for curry goat, all the effort was worth it…

Ingredients

1kg off the bone goat or mutton, cut into large chunks about 3cm

4 tbsp curry powder

1 tbsp garam masala

2 tbsp olive oil

1 large onion, roughly chopped

3 large garlic cloves, roughly chopped

1 hot chilli or 1/2 small scotch bonnet chilli, sliced into rounds (adjust to taste)

6 large ripe tomatoes or 400g tin chopped tomatoes

2 litres chicken or vegetable stock

2 rosemary sprigs, roughly chopped

1 large bunch thyme, roughly chopped

3 large bay leaves

8 small new potatoes (optional)

200g coconut milk or 100g coconut cream

Rice and peas to serve (see our recipe here)

Lightly fried chopped cabbage/greens to serve

Directions

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