Curry Goat Loaded Fries with Scotch Bonnet Lime Mayo

Method

1. Cut the goat into 1.5 cm cubes (small pieces cook faster) and pat dry. Toss with most of the curry powder, the allspice, garlic, thyme leaves and half the salt, and leave for 15 min while you prepare the potatoes.

   Add in this stepBoneless goat, cut into 1.5 cm cubes 300 gJamaican curry powder 0.9 tbspGround allspice ¼ tspGarlic cloves, grated 2Fresh thyme sprigs 2Salt 0.6 tsp

2. Heat a little of the oil in a 20 cm pot on medium-high heat. Stir in the remaining curry powder for 1 min until toasty, then add the goat and onion and cook for 5 min, stirring, until the meat is browned and the onion softens.

   Add in this stepVegetable oil 1¼ tbspJamaican curry powder 0.6 tbspOnion, chopped ½

   medium-high heat

3. Pour in the water and bring to a boil on high heat, then cover, lower to low heat and simmer for 1 h 5 min until the goat is tender. For the last 10 minutes take the lid off so the sauce reduces to a thick gravy that clings to the meat.

   Add in this stepWater 400 ml

   high heat→low heat

4. Meanwhile, preheat the oven to 220 °C. Cut the potatoes, skin on, into 1 cm sticks, rinse and dry them very well. Toss with the rest of the oil and salt, spread in a single layer on 1 tray lined with baking paper and bake for 30 min, turning halfway, until deep golden and crisp.

   Add in this stepPotatoes 500 gVegetable oil 1¾ tbspSalt 0.6 tsp

   oven

5. Stir the hot sauce and lime juice into the mayonnaise. Taste: it should be zingy and hot. Add more hot sauce a few drops at a time if you like.

   Add in this stepScotch bonnet hot sauce 1 tspMayonnaise 3 tbspLime (juice) ½

6. Pile the fries on an ovenproof plate or tray, spoon over the curry goat and its gravy, scatter over the cheddar and return to the oven for 3 min, just until the cheese melts. Drizzle with the scotch bonnet mayo, scatter the scallions on top and eat straight away.

   Add in this stepCheddar, grated 60 gScallions, sliced 1

   oven