Caribbean Recipe: Jamaican Goat Curry with lime juice and spring onions

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Transport your taste buds to the sunshine with this Caribbean concoction...

Jamaican Goat Curry
With an exotic combination of vibrant, robust sunshine flavours and melt-in-the-mouth meat, this Jamaican Goat Curry is a lively assault on your palette.

Being lower in calories, total fat, saturated fat and cholesterol than traditional red meat, Goat has a whole range of health benefits too. So what are you waiting for? It's time to cook up a Jamaican storm..

Serves: 6- 8 people
Preparation time: 20 mins (10 mins for making curry powder plus marinating overnight)
Cooking time: 2-3 hours
Calories per serving: 330 kcal

Ingredients:

For the curry powder:
4 tsp coriander seeds
3 tsp cumin seeds
3 tsp fenugreek seeds
3 tsp ground turmeric
2 tsp ground allspice
2 tsp cayenne pepper
2 cinnamon sticks
4 cardamom pods, split
2 star anise

For the curry sauce:
900g cubed goat or braising steak
1 spring onion, chopped
2 potatoes, peeled and diced
1 large onion, chopped
1 large tomato, diced
1 chilli
1 tsp black pepper
2 tbsp Flora Cuisine
4 garlic cloves, chopped
150ml coconut milk
½ cup of water
1 lamb stock cube
1 lime

Method:

In a dry frying pan, dry fry the coriander, cumin and fenugreek seeds by heating them for about 30 seconds until fragrant. Finely grind the dry-fried spices in a coffee or spice grinder. Mix in the turmeric, allspice, cayenne pepper, cinnamon sticks, cardamom pods and star anise

Mix the meat with curry powder, coating it well. Cover with cling film and marinate overnight in the fridge

Boil the diced potatoes until soft, but not falling apart; drain

Meanwhile, heat the Flora Cuisine in a large casserole dish. Add the onion and garlic and fry for 5-10 minutes until lightly browned. Add in the marinated meat and fry, stirring often, for 5 minutes until browned on all sides

Add tomato, chilli, black pepper, boiled potatoes, water, coconut mik and stock cube. Bring to the boil, reduce heat and simmer with lid on stirring gently and frequently for 1 ½ to 2 hours until the meat is tender. When the liquid is getting too thick, use a bit more water. Add lime juice and the spring onions and serve.

For more Flora Cuisine recipes check out www.flora.com

Have you tried goat's meat? Do you fancy indulging in a taste of the Caribbean?

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