This is the recipe that owner Dave Wilson has cooked since the age of twelve, it is simple, and delicious.
Serves 4 – 6
Ingredients
1kg/2lb goat meat, mutton, or lamb – ask your butcher for suitable meat to casserole
1 tbsn vegetable oil
5 tbsns curry powder, Caribbean, if you can’t obtain, Madras is the nearest alternative
2 cloves garlic, crushed
2 onions, diced
3 spring onions, finely chopped, including the green parts
1 Scotch Bonnet chilli, (Or a milder chilli, if preferred!) finely chopped
1 tin, or carton of coconut milk
1 tspn all spice
1 bay leaf
1 pint of lamb stock (Or chicken or vegetable are okay to substitute.)
1 tspn dried thyme
3 large tomatoes, diced, or a tin of chopped tomatoes
Salt and black pepper, to taste
1 lime, juice only
Handful of coriander, to garnish
Basmati rice and a handful of peas to serve
Method
1. Heat the oil, put the meat into the pan to brown.
2. Add the curry powder and cook for 2 minutes, on a medium heat, stirring continuously, so the spice doesn’t burn.
3. Add the rest of the ingredients, except for the lime juice, and bring to the boil.
4. Cover, reduce heat to a simmer, and cook for up to 4 hours, don’t worry if the mixture becomes ‘foamy’ looking at one stage, this will be re-absorbed into the gravy, as it cooks out.
To serve add the juice of the lime, add a scattering of coriander, and add boiled rice, and peas to complete the dish.
