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LOCATION: Recipes >> Caribbean >> Curry Goat 05

Print this Recipe    Curry Goat 05

Hot West Indian Goat Curry

675g lean leg of goat, cubed
3 tablespoons sunflower oil
4 garlic cloves, chopped
225g finely chopped onions
2 tablespoons hot curry paste
Half a red pepper, diced
4 Haberno chillies, quartered
2 slices canned pineapple, cubed
1 teaspoon brown sugar
2 to 3 teaspoons bottled West Indian chilli pepper sauce
50ml white rum
200ml water
Salt to taste

1 teaspoon coriander seeds
2 brown cardamoms
5cm piece of cassia bark
1 teaspoon fennel seeds
Half a teaspoon lovage seeds

Pre-heat oven to 375F/190C/Gas 5.

Heat the oil in a wok and add the spices, garlic, onion and curry
paste. Stir-fry for 10 minutes.

Transfer to a 2.6 litre lidded casserole dish, adding the meat and
all the other ingredients except the salt. Stir well and put into
the oven.

After 20 minutes inspect, stir and add a little stock or heated
water if required. Repeat this exercise every 20 minutes until the
meat is tender.

Once meat is tender, spoon off excess cooking oil, add salt to
taste and garnish before serving.

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