Island Goat Curry Recipes

Steps:

• Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.
• Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs - remove the lid for the final 30 mins of cooking.
• Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.

Steps:

• Scrub limes well. Use a peeler to remove only the zest. Set zest aside and juice the limes. Set juice aside.
• Heat peanut oil in a heavy skillet until shimmering. Add garlic, onion, ginger and lemon grass; cook, stirring, until tender but not beginning to brown. Add goat meat and reduce heat to medium; cook until all sides are brown but the interior is not cooked. Add lime zests, sweet potatoes, chayotes, coconut, rum and stock/water. Simmer 45 minutes. Add water as needed but take care towards the end of the cooking time, as the final result should be stew rather than soup. You may also use a little more rum, but take care to taste first.
• Meanwhile, dice half the red and yellow pepper strips.
• At the end of the simmering time, stir in the pepper dice and some of the curry paste. Taste and add more curry paste accordingly. Simmer 5 minutes, stirring occasionally. Stir in coconut liquid; simmer, stirring, for 1-2 minutes. Stir in reserved lime juice and remove lime zest. Turn off heat and taste before adding salt as desired.
• Place cooked rice on a platter and make a well in the middle, mounding it around the edges. Put the goat curry mixture into the well. To garnish the top of the stew, alternately arrange strips of red and yellow peppers in spoke formation. Arrange the egg quarters around the edges and arrange or scatter cilantro prettily. Place lime wedges around the edges of the rice.
• Diners can squeeze lime juice over their own portions to taste.

Steps:

• Put the goat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hr or overnight.
• Heat the oil in a large heavy-bottomed pan over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml). Put the lid on and allow to simmer over a low heat for 2 hrs, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the pan from drying out.
• For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.