Goat curry with Bajan spices

1. 1

   To make the spice mix, put all the ingredients into a spice or coffee grinder. Blend to a fine powder and transfer to an airtight container.

2. 2

   To make the curry sauce, melt the butter in a large saucepan. Add the goat bones and goat leg and brown on all sides. Add the onion, celery, leek and carrots and cook, stirring occasionally for 2-3 minutes or until softened. Add the tomato paste and flour and cook for another minute, then add the garlic, herbs and the stock and cook for 30-40 minutes.

3. 3

   Strain the sauce into a clean pan and bring to the boil. Simmer until the volume of the stock has reduced by two thirds and you have a thick and glossy sauce.

4. 4

   Preheat the oven to 200C/180C Fan/Gas 6.

5. 5

   Put the goat loin in a roasting tray and cook for 5-7 minutes. Remove from the pan and allow to rest.

6. 6

   Melt the butter in a large frying pan, add the plantain and courgette and broad beans and cook for 4-5 minutes. Meanwhile, reheat the curry sauce

7. 7

   Mix together the tomatoes shallots, lovage, mint and rapeseed oil and season with salt and pepper.

8. 8

   Slice the goat and put onto a large serving platter. Pour over the sauce and top with the vegetables. Garnish with the tomato salad and serve.

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.