By Pete Evans
Serves: 4-6
Preparation Time: 30 minutes (plus one hour marinating time)
Cooking Time: 2 hours and 45 minutes
Ingredients:
4 tablespoons coconut oil, duck fat or tallow, melted
1 kg boneless goat or lamb shoulder, cut into 2-inch pieces
4 tablespoons Jamaican curry powder
1 brown onion, chopped
1 habanero chilli, deseeded and finely chopped
4 cloves garlic, minced
1 teaspoon finely grated ginger
1 x 400 ml tin organic coconut milk
4 vine-ripened tomatoes, chopped
2 cups beef stock
1 teaspoon fresh thyme leaves
1 sweet potato (300 g), peeled and cut into 1-inch pieces
12 okras, cut in half
Jamaican Curry Powder
¼ cup coriander seeds
2 tablespoons whole cumin seeds
2 tablespoons yellow mustard seeds
2 star anise
1 tablespoon fenugreek seeds
1 tablespoon whole Allspice (Jamaican) berries
5 tablespoons ground turmeric
Method:
Combine the coriander, cumin seeds, mustard seeds, star anise, fenugreek seeds, and Allspice berries in a frying pan. Toast over medium heat until fragrant, tossing continuously for 1 – 2 minutes. Remove from the heat and allow to cool. Grind the spices together with the turmeric in a spice grinder or mortar and pestle. Pat the goat shoulder dry with a paper towel and transfer to a large bowl. Drizzle with 2 tablespoons of oil; then add 2 tablespoons of the Jamaican Curry Powder and season with a generous amount of salt and pepper. Toss the goat meat gently so it is evenly coated with the oil and seasoning. Cover with plastic wrap and marinate in the refrigerator for 1 hour. Heat 1 tablespoon of oil in a large, heavy based saucepan over medium heat. Add the goat meat and brown well, for about 30 seconds
on each side. Do this in batches and do not overcrowd the pan. Remove the meat from the pan and set aside.
Add 1 tablespoon of oil to the pan over medium heat, add the onions and chillies and sauté until just starting to colour (5 minutes), then add the garlic, ginger, and 2 tablespoons of Jamaican Curry Spice. Mix well with a wooden spoon and continue to sauté for a further 1 – 2 minutes.
Return the meat back to the pan, and pour in the coconut milk, beef stock, tomatoes and thyme, then stir to combine. Season with salt and pepper. Bring to the boil and gently simmer for 2 hours. After 2 hours of cooking, add the sweet potatoes to the curry and continue to cook for 30 minutes or until tender, then add the okra and cook for a further 10 minutes. Season with more salt and pepper if needed. Skim the layer of fat off the top just before serving if needed.
Serve with cauliflower rice.
Tips:
You can keep any remaining curry powder in an airtight container for up to 3 months.
