I know we Naijas love asun but eating goat meat this way is a must-do. The ultimate Jamaican classic! So tasty and very easy to prepare too. If you don't find goat meat, lamb or mutton is equally delicious. It does take quite a bit of cooking time - mainly so your meat is so tender it falls off the bone. That said, this recipe absolutely does not disappoint. Try it whilst catching up on a boxset.
1kg goat meat
Juice 1/2 lime
2 tbsp mild curry powder
2 tbsp all-purpose seasoning
6 tbsp sunflower or groundnut oil
45ml vegetable stock
1 onion, roughly chopped
2cm piece of root ginger, finely chopped
2 garlic cloves, finely chopped
1 Scotch bonnet, chopped
10 allspice berries
1/2 red pepper, deseeded and cubed
1/2 green pepper, deseeded and cubed
2 spring onions, green part only, roughly chopped
2 tbsp chopped fresh parsley
2 tbsp chopped fresh coriander
salt and pepper
2 potatoes, cut into chunks
Wash the meat and pat dry with kitchen paper. Cut into large chunks, then put it in a large bowl with lime juice, curry powder and all purpose seasoning. Turn it over in your hands to get it well coated. Leave to marinate for 4 hours in the fridge.
Heat a large non-stick pan until it is very hot, then add the oil. When the oil is very hot, put the goat meat in and turn the chunks over with a wooden spoonto coat the meat in oil. Cover with the lid, turn the heat right downto very lowand leave in its own gravy, locking in the juiceswith none of the usual browning or boiling. Keep checking the pot to make sure the meat isn't scorched on the bottom.
After 45 minutes, add 150ml of the stock, bring to the boil, turn the heat right down, cover and leave again to just simmer. After another 45 minutes, repeat this with another 150ml of stock and cook for another 45 minutes.
Add the onion, ginger, chilli, garlic and allspice and stir gently. Add the rest of the ingredients - except the potato, but including the rest of the stock - and bring to the boil. Turn the heat down again, covr and cook for another 2 hours, stirring from time to time. Keep an eye on it and add more stock if it seems dry. Twenty minutes before the end of cooking time, add the potatoes and gently stir them in. Once the potatoes are soft, check the curry for seasoning.
Serve with boiled rice, fried plantain and a green salad.
This serves 4. Enjoy!
We'd love to know how you got on with making this dish.