Goat meat, as it turns out, didn't really taste that much different from the mutton I had a few days ago, but perhaps the subtleties of its flavour were lost amongst the other flavours of this spicy curry, which as I was eating it, all I could think about was Bureaucrat Hermes Conrad from Futurama "I call this my Jamaican Drain-o"*
*Geography note : Jamaica and The Bahamas = 2 completely different places...
750g Goat Meat
2 Cloves Garlic
1 Scotch Bonnet Chili
3 Spring Onions
3tsp Caribbean Curry Powder
1tsp Korma Masala Powder
1tsp Tomato Puree
2tsp Chopped Fresh Coriander
1. Cut the goat meat into cubes and place in a bowl. Season with salt and black pepper, then add the rest of the spice, the chopped tomato and spring onions. Cover the bowl with clingfilm and put in the fridge for 3 hours
2. Heat some oil in an over proof pan and fry the onion and garlic for 3 minutes. Then add the scotch bonnet and cook for another 2 minutes
3. Stir in the goat meat with its spices and make sure it is nicely mixed
4. Stir in 800ml of water and bring to the boil, then cover and simmer for 2 hours, stirring regularly.
5 Check to see that the goat meat is nice and tender and that the sauce is nice and thick and then serve with boiled white rice and fresh coriander. Enjoy!