Caribbean Curried Goat with Fragrant Basmati Rice

Ingredients

• 700 g goat or mutton, bone-in pieces
• 300 g basmati rice
• 3 tbsp Jamaican curry powder
• 1 white onion
• 5 garlic cloves
• 20 g fresh ginger
• 1 whole scotch bonnet chilli
• 4 fresh thyme
• 300 g potato, peeled and cubed
• 3 tbsp vegetable oil

Method

1. 1

   Rub the goat pieces with 2 tbsp of the curry powder, crushed garlic, grated ginger, salt and pepper. Marinate for 15 minutes.

2. 2

   Heat the oil in a large heavy-based pot over medium-high heat. Brown the goat pieces all over for 8 minutes, then remove and set aside.

3. 3

   Add the diced onion to the pot and cook for 5 minutes. Stir in the remaining curry powder and cook for 1 minute. Return the goat, add the thyme, whole scotch bonnet and 500ml water.

4. 4

   Cover and cook on a low heat for 25 minutes. Add the cubed potato and cook for a further 15 minutes until both the meat and potato are tender. Remove the scotch bonnet.

5. 5

   Rinse the basmati rice and cook in 600ml salted water: bring to the boil, cover and cook on the lowest heat for 15 minutes.

6. 6

   Serve the curried goat and its fragrant gravy over the fluffy basmati rice.