Jamaican Curry Goat or Lamb (includes Thermomix and Instant Pot instructions)
Forking Foodie
Forking Foodie
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Ingredients

  • 4 hours
  • 3 hours
  • The meat
  • 900 g boneless cubed goat or mutton shoulder, or extra lean diced lamb
  • 1,292 calories for lean goat meat, 1,782 calories for extra lean diced lamb
  • 1350 g bone
  • 3-4 tbsp Jamaican curry powder (see here to make your own, and below for ingredients, or use bought mild curry powder - Jamaican or West Indian if possible, although any mild will do) [80]
  • 2-3 bay leaves
  • 1 scotch bonnet chilli, finely chopped (or other hot chilli - use gloves!) [5]
  • Juice 1 lime (about 30ml) [9]
  • 1 tbsp vinegar [3]
  • 1 large onion, peeled [50]
  • 4 garlic cloves, peeled [24]
  • 2 inches ginger root, peeled [7]
  • 1 x 15ml tbsp fresh thyme leaves (or 1 tsp dried) [2]
  • 1 x 15ml tbsp oil [124]
  • 450 ml stock (e.g. lamb, or vegetable) [20]
  • 4 large vine or plum tomatoes, skinned and chopped (or 1 x 400g tin) [100]
  • 1 scotch bonnet chilli, whole
  • Salt
  • 4 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 2 tbsp yellow mustard seeds
  • 4 whole star anise
  • 1 tbsp fenugreek seeds
  • 1 tbsp allspice berries
  • 1 tsp cloves
  • 1/2 nutmeg
  • 1 tbsp black peppercorns
  • 5 tbsp ground turmeric
  • 1 tbsp ground ginger

Instructions

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