Our goat is cut on the bone, which is exactly what you want here, as the bones add real body and depth to the gravy as it simmers.

This is a Caribbean-style curry built on a good curry powder, plenty of thyme, garlic and Scotch bonnet, and the patience to let it cook low and slow. Don’t rush it: goat rewards time, and two to three hours of gentle simmering is what takes it from firm to fork-tender. We’ll take you through marinating the meat, building the base, and getting the sauce to just the right thickness. Serve it with rice and peas, a hunk of hard dough bread or a soft roti to mop up the sauce. Add as much or as little Scotch bonnet as you dare, for a fruity heat that’s part of the dish’s character. This is honest, warming food that fills a kitchen with the best kind of smell, and it’s far easier to make at home than most people expect.

Serves 4-6
Prep 20 minutes, plus marinating
Cook 2.5-3 hours

Ingredients
1.5kg diced goat on the bone
2 tbsp Caribbean curry powder
1 tbsp ground allspice (pimento)
4 cloves garlic, crushed
2 tbsp fresh thyme leaves (or 1 tbsp dried)
1 tbsp fresh ginger, grated
2 onions, chopped
2 spring onions, chopped
1 Scotch bonnet, left whole (or chopped for more heat)
2 tbsp vegetable oil
2 medium potatoes, peeled and cut into chunks
500ml water or stock
Salt and pepper

Method

1. Put the goat in a bowl with the curry powder, allspice, garlic, thyme, ginger, half the onions, and a good pinch of salt and pepper. Mix well, cover and leave to marinate for at least an hour. Overnight in the fridge is even better.
2. Heat the oil in a heavy pot or casserole over a medium-high heat. Add the marinated goat and brown it well on all sides. Don’t skip this – it builds the flavour of the whole dish.
3. Add the rest of the onions, the spring onions and the whole Scotch bonnet. Stir for a couple of minutes.
4. Pour in the water or stock, bring to a simmer, then cover and turn the heat right down.
5. Let it cook gently for 2 to 2.5 hours, stirring now and then and topping up with a little water if it gets dry. The meat should be starting to fall from the bone.
6. Add the potatoes and cook uncovered for a final 30 minutes, until they are soft and the sauce has thickened. Lift out the Scotch bonnet before it bursts if you prefer a milder heat.
7. Taste, adjust the seasoning, and serve with rice and peas.

Butcher’s tip: On-the-bone goat gives the best flavour. Ask us for a mix of meaty and bonier pieces so every bowl gets some of both.