British Style Curry Goat
Ingredients
- 1 kgLamb shoulder (cut into 3cm cubes)
- 2 pcYellow onion (finely sliced)
- 4 pcGarlic (minced)
- 3 tbspCurry powder
- 1 tspHot pepper de la Jamaïque (ground)
- 1 tspGinger ground
- 1 pcHot chili pepper (whole)
- 4 pcThyme (fresh sprigs)
- 400 gPotato (peeled and diced)
- 3 tbspSunflower oil
- 600 mlMineral water
- 1 kgGoat meat (cut into large cubes)
- 1 pcScotch Bonnet Pepper (whole)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. The flavor is even better the next day after gentle reheating.
