Ingredients

  • 1.5kg goat or lamb meat, cubed
  • 4 spring onions, trimmed and finely chopped
  • 1 handful fresh coriander, finely chopped
  • 4 sprigs fresh thyme
  • 2 large tomatoes, roughly chopped
  • 1 tablespoon each salt and pepper
  • 2-3 tablespoons oil (olive or vegetable)
  • 1 large onion, peeled and finely chopped
  • 5 garlic cloves, peeled and finely chopped
  • 2 heaped teaspoons Dunn's River Caribbean Curry Powder (swap for hot seasoning if preferred)

Method

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

    Serve with taditional rice and peas and enjoy.

  8. 8

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

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 14.5g 21%
  • Saturates 5.5g 28%
  • Sugars 2.0g 2%
  • Salt 1.8g 30%

% of the Reference Intakes

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