British Style Curry Goat

Tender meat that falls apart with a fork, infused with a warm and deep spice blend. The sauce is thick, coating the spoon perfectly with distinct notes of allspice.

• Prep time: 20 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 1258
• Protein: 110 g
• Carbs: 31 g
• Fat: 74 g

Ingredients

• 1 kg Lamb shoulder ( cut into 3cm cubes )
• 2 piece Yellow onion ( finely sliced )
• 4 piece Garlic ( minced )
• 3 tbsp Curry powder
• 1 tsp Hot pepper de la Jamaïque ( ground )
• 1 tsp Ginger ground
• 1 piece Hot chili pepper ( whole )
• 4 piece Thyme ( fresh sprigs )
• 400 g Potato ( peeled and diced )
• 3 tbsp Sunflower oil
• 600 ml Mineral water
• 1 kg Goat meat ( cut into large cubes )
• 1 piece Scotch Bonnet Pepper ( whole )

Instructions

1. Marinate the meat

   Cut the goat meat (or lamb shoulder) into large cubes. Rub them vigorously with the curry powder, ginger, and allspice. Let the spices penetrate the meat for at least 15 minutes.

2. Sear and brown

   Heat the oil in a cast-iron pot. Brown the meat cubes on all sides. A brown crust should form to concentrate the juices. Remove the meat and set aside.

3. Sauté the aromatics

   In the same pot, add the sliced onions, minced garlic, the pepper, and the whole scotch bonnet pepper. Sauté without browning until the onions are translucent. Deglaze with a little water to loosen the cooking juices.

4. Slow simmer

   Return the meat to the pot with the thyme. Cover with mineral water. Cover and let simmer over very low heat. The meat is ready when it falls apart without resistance (allow about 2 hours for goat).

5. Reduce the sauce

   Add the diced potatoes. Cook uncovered for the last 20 minutes. The sauce should reduce until it becomes creamy and glossy, generously coating the pieces.

Chef's tips

• Do not remove the whole chili if it's not pierced; it will provide aroma without excessive heat.
• The sauce is ready when it coats the back of a wooden spoon and leaves a clear path when a finger is drawn through it.

Storage

Keeps for 3 days in the fridge. The flavor is even better the next day after gentle reheating.