What you'll need:
- 1 big onion, roughly chopped
- 10 (yes, 10) cloves of garlic
- 100g chopped fresh ginger
- 100ml vegetable oil
- 2 scotch bonnet chillies, chopped and deseeded
- A couple of curry leaves
- 3 sprigs of thyme
- 4 tbsp mild curry powder
- 700g goat or mutton or lamb shoulder, diced
- 400g chopped tomato
- 300ml beef stock
- 400g tin of pinto, black-eye, or kidney beans
- Small bunch of coriander, chopped
- Juice of half a lemon
Time: 3 hours
In a food processor, blend together the onion, garlic and ginger until a smooth paste. Heat some oil in a large casserole dish or pan, and soften the onion mixture for 5 minutes or so. Once done, throw in the curry powder, thyme, chilli, curry leaves and a good pinch of salt, and cook for a further 3 minutes.
Tip the meat into the pan, and cook with the onion and spices for 5 minutes, or until browned all over. Next in goes the tomatoes and the stock, and you can then bring up the heat and get it all to a decent boil for about 10 minutes. Once that’s finished, cover, reduce the heat right down, and allow to simmer for 2 hours. At that point, remove the lid, and cook for a further 30 minutes to reduce.
Once the curry has reduced and is nice, thick and unctuous, you can add the beans to heat through. After 5 minutes or so, take the curry off the hob, squeeze in some lemon juice, more seasoning if necessary, and the coriander. Serve with rice and some flatbreads - delicious!
This dish will go brilliantly with [Baron Rothschild 'Mapu' Carmenere 2015] (https://www.thewinegallery.com.au/baron-rothschild-mapu-carmenere-2015/). This wine is going to be a great pairing for intensely savoury dishes, and especially those that pack in a bit of smokiness and spice such as this Jamaican Curry!
There you have it -- an easy recipe for Jamaican Curry Goat!
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