Slow-Braised Curry Goat with a Fresh-Toasted Curry Blend

Method

1. Put the coriander, cumin, fenugreek, mustard seeds, peppercorns and allspice berries in a dry frying pan over medium-low heat and toast for 2 min, shaking the pan, until they smell fragrant and the mustard seeds start to pop. Tip onto a plate to cool, grind finely in a spice grinder or mortar and mix in the turmeric. This is your fresh curry blend.

   Add in this stepCoriander seeds 1½ tspCumin seeds 1 tspFenugreek seeds ½ tspYellow mustard seeds ½ tspBlack peppercorns ½ tspWhole allspice berries 5Ground turmeric 1½ tsp

   medium-low heat

2. Pat the goat dry and rub it with two-thirds of the curry blend, the salt, half the garlic, the ginger and half the scallions and thyme. Cover and refrigerate for 12 h (overnight). Take it out 30 minutes before cooking.

   Add in this stepGoat, bone-in, cut into 4 cm pieces 500 gSea salt 1 tspGarlic cloves, crushed 2Fresh ginger, grated 10 gScallions, chopped 1Fresh thyme sprigs 1½

3. Preheat the oven to 160 °C. Scrape the marinade vegetables off the meat and keep them. Heat the oil in a heavy ovenproof 22 cm pot on medium-high heat and sear the goat in batches, never crowding the pot, for 8 min in total, until each piece is deep brown on two sides. Move the browned pieces to a plate.

   Add in this stepVegetable oil 2 tbsp

   oven→medium-high heat

4. Turn the heat down to medium heat. Add the onion, the rest of the garlic and the reserved marinade vegetables and cook for 5 min, scraping up the browned bits, until soft. Stir in the remaining curry blend and the tomato paste for 1 minute, then pour in the stock and scrape the bottom clean. Return the goat with its juices, and add the whole, uncut scotch bonnet and the rest of the scallions and thyme.

   Add in this stepOnion, sliced 1Garlic cloves, crushed 2Tomato paste 1 tbspUnsalted chicken stock 500 mlScotch bonnet pepper, whole 1Scallions, chopped 1Fresh thyme sprigs 1½

   medium heat

5. Bring to a simmer, put the lid on and braise in the oven for 1 h 50 min, turning the meat once halfway. The liquid should just tremble; if it bubbles hard, lower the oven by 10 °C.

   oven

6. Cut the potatoes into 3 cm chunks and push them down into the liquid. Return the pot to the oven uncovered for 30 min, until the potatoes are tender and the meat slips off the bone.

   Add in this stepPotatoes 300 g

   oven

7. Lift out the scotch bonnet and thyme stems and spoon the excess fat off the surface. If the gravy is thin, boil it on medium-high heat for 4 min until it coats a spoon. Finish with the lime juice, check the salt, and rest for 10 minutes before serving.

   Add in this stepLime (juice) ½

   medium-high heat