Jamaican Goat Curry
1 kg goat or lamb shoulder, cut into 5cm pieces
80 ml (1/3 cup) melted coconut oil or ghee
1 onion, coarsely chopped
1 habanero chilli, seeded, finely chopped
4 garlic cloves, finely grated
1 tsp finely grated ginger
500 ml (2 cups) GOOD BONES Beef Bone Broth
400 ml canned coconut milk
4 vine-ripened tomatoes, coarsely chopped
1 tsp thyme
300 gm sweet potato, cut into 2.5m pieces
To serve: cauliflower mash and seasonal greens
Jamaican curry powder
1½ tbsp coriander seeds
1 tbsp each cumin seeds, yellow mustard seeds, fenugreek seeds and whole allspice
2 star anise
2½ tbsp ground turmeric
For Jamaican curry powder, dry-roast whole spices in a frying pan over medium heat until fragrant (1-2 minutes). Set aside to cool, then finely grind in a spice grinder, add turmeric, stir to combine and set aside.
Pat goat dry with paper towels, then combine in a large bowl with 2 tbsp oil or ghee and half the Jamaican curry powder, season well to taste, toss to coat, then cover with plastic wrap and refrigerate to marinate (1 hour or overnight). Heat 1 tbsp oil in a large saucepan over medium heat. Add goat in batches (don’t overcrowd the pan) and brown well (1-2 minutes each side). Remove from pan and set aside.
Add 1 tbsp oil to the pan, cook onion and chilli, stirring occasionally, until just starting to colour (5 minutes), then add garlic, ginger and remaining Jamaican curry powder, mix well and stir occasionally until fragrant (1-2 minutes).
Return meat to pan, add stock, coconut milk, tomatoes and thyme, stir to combine, season to taste, bring to the boil, then reduce heat to low and simmer until goat is tender (1¾-2¼ hours or overnight in a slow cooker). Add sweet potato and simmer until tender (25-30 minutes). Season to taste and serve hot with cauliflower mash.