Empty My Fridge
Don't Use Spice Until You Watch This Video
Ingredients
- Curry · powder
- Turmeric · ground1 ½ tbsp
- Coriander seed · ground1 tbsp
- Cumin · ground1 tbsp
- Mustard powder2 tsp
- Ginger · ground, finely grated1 tsp + 4
- Ground pimento1 tbsp
- Chili powder1 tsp
- Cinnamon · ground½ tsp
- Black pepper · ground½ tsp
- Goat shoulder · bone in, cut into chunks1 kg
- Scallion · finely chopped, sliced2
- Garlic · finely grated6 cloves
- Scotch bonnet · finely chopped, sliced2
- Lime
- Coconut oil2 tbsp
- Onion · finely chopped1
Instructions
- Mix all the curry powder spices in a medium bowl and set aside.
- Put the goat in a large bowl with the spring onions, garlic, ginger and chopped scotch bonnet. Mix, squeeze over the lime juice and stir in 1 tablespoon of the curry powder.
- Mix the goat well into the marinade, cover and refrigerate for 1½ to 3 hours.
- Heat the coconut oil in a heavy-based saucepan over medium heat. Add 3 tablespoons of the curry powder and cook, stirring constantly, until fragrant.
- Stir in the chopped white onion and cook a few minutes until soft. Add the optional scotch bonnet if using.
- Add the goat to the pan and mix with the onion and spice. Cover tightly, reduce heat to medium-low and cook for 10 minutes.
- Uncover, stir the goat well, then pour in the water and stir until combined. Cover again and cook on low heat for 3 hours, until the meat is falling-apart tender.
- Uncover and stir in the remaining curry powder. Take off the heat and taste for seasoning.
- Serve over steamed rice or rice and peas, garnished with sliced spring onion.
Summarized from Andy Cooks's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.