Curry Goat

The longer food takes to make, the more you’re gonna enjoy JUST SAYING.

I’ve been resting since Friday I’ve had a long week so I thought let me eat junk then on Sunday rejuvenate with a nice cooked meal, can’t go wrong with curry goat tbh, takes like 2 days to cook but sooo worth that meat falling off the bone & that delish cabbage on the side WHEW I cannot!!

I’ve been so excited to use the goat meat I bought from an actual farm at 8am, and today is the day I will actually feast.

I miss London, the vibes, the Caribbean food spots everywhere, the cheeky suya spots I HAVE TO GO BACK!!!!

Question…? Biscoff and jam or peanut butter and jam?

Anyway..

Let’s make it! (serves 4)

You will need:

• Goat meat - sliced into small cubes

• Spring onions

• Onion

• Curry powder

• Potatoes

• Ginger

• Seasonings (black pepper, garlic paste, all purpose,curry goat seasoning, curry powder (Preferably Betapac),cayenne pepper ( if you don’t use a scotch bonnet).

Process:

24 hours before prep:

• Slice the onions, ginger & spring onions, set aside

• Wash your meat thoroughly - if you don’t wash each to their own go tussle elsewhere

• Add the veg to the meat in a bowl

• Season with all the seasonings named above, a tablespoon of each, half a spoon for cayenne go easy on it, it ruined me for days x

• Mix together, cover and store for 24 hours in fridge

Cooking time!

• In a hot pot in medium heat add some oil and burn your curry powder

• Add in your meat & veg mix until browned

• Once browned add in enough boiling water to ensure the meat is fully covered.

• Cover and leave to simmer on low heat for 2 hours

• When 2hours is up, peel and slice your potatoes into cubes and add into the pot.

• Cover again and allow to cook for another hour.

• It should be a thick stew consistency, if not allow it to cook for longer.

• Once done serve with rice or my fav, cabbage!

• Enjoyyy x