CURRIED GOAT RECIPE SLOW COOKER RECIPES

Add your meat, spring onions, coriander, thyme, tomatoes, salt and pepper into a large bowl, mix well, cover with cling film and leave to marinate in a cool place for 2 hours, or overnight in the fridge.

Heat the oil in a deep-bottomed pan (or Caribbean Dutch Pot if you have one) and fry the onion and garlic for 3 minutes until sweated down.

Add the Dunn's River Caribbean Curry Powder and stir for several minutes until the mixture becomes dry and slightly toasted. Add 100ml of water to the mixture and bring everything to the boil for 3 minutes.

Cook for a further 5-10 minutes until approximately half of the liquid has reduced away. Add your marinated meat into this curry paste in batches, stirring as you go and ensuring all the meat is coated.

Cover and bring to a boil for 5 minutes. Add ½ litre of water until all the meat is covered then reduce the heat to low and cover.

Cook on this simmer for 3-4 hours, giving a good stir every 20-30 minutes, until the curry sauce is reduced and the meat is tender.

Serve with taditional rice and peas and enjoy.

*All information included in this recipe has been provided by Grace Foods UK Ltd.

1. Peel and chop the onion, then peel and finely grate the garlic and ginger (keep them separate). Dice the fresh tomatoes or drain and dice the tinned tomatoes, reserving the juice. Quarter the Serrano chillies lengthways, then finely slice the pepper.
2. Heat 1 tablespoon of oil in a heavy-based saucepan over a medium-high heat. Brown the goat all over, stirring regularly. Remove to a bowl with the juices.
3. Return the pan to a medium heat with 2 tablespoons of oil, the onion and garlic. Fry for about 4 minutes, or until softened.
4. Add the fresh or tinned tomatoes and cook until they're almost completely broken down, stirring often.
5. Pierce and add the Scotch bonnet (if you like your food really spicy) – piercing it will gently draw out the heat as the stew cooks without overpowering it.
6. Add 100ml of water to loosen, if needed, then season with a pinch of sea salt and 1 teaspoon of coarse black pepper. Stir in the Serrano chillies and pepper, and cook for several minutes.
7. Add any reserved tomato juices and the stock, then return the browned goat to the pan with its juices. Stir well.
8. Cover, reduce the heat to low and simmer for 2 to 3 hours, or until the goat is almost falling apart.
9. Add the spinach and cook for about 10 minutes, or until the spinach wilts. Discard the Scotch bonnets, check the seasoning, then chop and scatter over the coriander leaves. Serve on its own or with plain basmati rice.

Add your meat, spring onions, coriander, thyme, tomatoes, salt and pepper into a large bowl, mix well, cover with cling film and leave to marinate in a cool place for 2 hours, or overnight in the fridge.

Heat the oil in a deep-bottomed pan (or Caribbean Dutch Pot if you have one) and fry the onion and garlic for 3 minutes until sweated down.

Add the Dunn's River Caribbean Curry Powder and stir for several minutes until the mixture becomes dry and slightly toasted. Add 100ml of water to the mixture and bring everything to the boil for 3 minutes.

Cook for a further 5-10 minutes until approximately half of the liquid has reduced away. Add your marinated meat into this curry paste in batches, stirring as you go and ensuring all the meat is coated.

Cover and bring to a boil for 5 minutes. Add ½ litre of water until all the meat is covered then reduce the heat to low and cover.

Cook on this simmer for 3-4 hours, giving a good stir every 20-30 minutes, until the curry sauce is reduced and the meat is tender.

Serve with taditional rice and peas and enjoy.

*All information included in this recipe has been provided by Grace Foods UK Ltd.