Goat Curry - Olympic Food Challenge : The Bahamas

When I found out we had drawn The Bahamas in the in the Challenge, I knew that I had to a) Do a curry, and b) use Goat as it's something else that I've never eaten before, and it seems like this journey around the world in 19 meals is all about trying new things, so I thought 'why not' and set off (Yet again) to Leeds market.  In fact I think the Olympic Food Challenge should be sponsored by Leeds Market as I know I'm not the only blogger who has found obscure or strange ingredients amongst it's stalls.  Leeds Market - the hungry and adventurous bloggers of Yorkshire salute you and your endless supply of goodies

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...



Ingredients

750g Goat Meat
1 Onion
2 Tomatoes
2 Cloves Garlic
1 Scotch Bonnet Chili
3 Spring Onions
3tsp Caribbean Curry Powder
1tsp Korma Masala Powder
1tsp Cumin
1tsp Tomato Puree
1tsp Thyme
2tsp Chopped Fresh Coriander

Method
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!