Goat curry

• large onion↗1 1

  roughly chopped

• garlic cloves↗10 10
• ginger↗100g 100g

  chopped

• vegetable oil↗100ml 100ml
• scotch bonnet↗2 2

  chillies, chopped

• curry leaves↗small handful small handful
• thyme↗3 3

  sprigs

• mild curry powder↗4 tbsp 4 tbsp
• mutton or goat700g 700g

  shoulder, diced

• chopped tomato400g can 400g can
• lamb or beef stock↗300ml 300ml
• can pinto, kidney or black-eyed beans↗410g 410g
• lemon↗juice ½ juice ½
• coriandersmall bunch small bunch

  chopped

• warmed roti (Jamaican flatbread)

  and rice, to serve

Step-by-step instructions

1. 1

   Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.

2. 2

   Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs – remove the lid for the final 30 mins of cooking.

3. 3

   Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.