Jamaican Goat Curry

makes 4 servings

MARINADE

• 1 kg goat meat, with bone
• 3 cloves garlic, finely grated
• 2 bay leaves
• 1 cinnamon quill (2 inch), split
• 3 tbsp Jamaican spice mix
• 3 tbsp cider vinegar
• 2 star anise
• 1 habanero pepper, chopped

Combine all marinade ingredients and rub into the goat meat really well. Cover and refrigerate overnight.

COOK

• 2 tbsp canola oil, plus 2 tbsp extra
• 1 onion, chopped
• 2 tbsp Jamaican spice mix
• 1 cup chopped fresh tomato
• 2 cups beef stock
• 1½ cups coconut milk
• sea salt & milled black pepper, to taste

Preheat oven to 170°C.

Heat oil in a large skillet over medium heat. Place all of the marinated goat, along with any marinade, in the skillet and brown on both sides. Transfer everything into an appropriately-sized ovenproof vessel and set aside. Wipe out the frying pan with paper towels, add the extra 2 tablespoons of oil and heat over medium flame. Sauté the onions until soft, stirring occasionally. Add the spice mix and continue stirring for another minute. Add the chopped tomatoes and continue cooking until soft. Add the stock and bring to the boil. Reduce to a simmer, check for seasoning and then pour this over the seared goat. Pour the coconut milk in with the goat, stir and cover with a lid.

Cook in the oven for 3 hours, stirring once or twice.

Serve hot with rice & peas and fried plantain.