- juice of 1 lemon or 1 lime
- 2 kg goat shoulder meat (NB this recipe does not need a high-quality cut)
- 2 heaped teaspoons allspice (nutmeg, cloves and cinnamon)
- 3 tablespoons curry powder
- 2-3 spring onions, chopped
- 2-3 onions, chopped
- 4 tomatoes, chopped
- 4-5 small red chillies, left whole
- 2 cloves garlic, finely chopped
- 2 knobs fresh ginger, finely chopped
- 1 teaspoon paprika
- salt and black pepper
- 2-3 sprigs thyme
- 1-2 bay leaves
- oil for frying
- 500 mL hot water
- 125 mL coconut milk
- Wash the goat meat, adding the lemon or lime juice to the water.
- Chop the meat into large chunks, keeping the meat on the bones to keep a sweeter flavor.
- Make a marinade of allspice, curry powder, spring onions, onions, tomatoes, chillies, garlic, ginger, paprika, salt and pepper.
- Season the meat with the marinade and add the thyme and bay leaf. Ensure the meat is thoroughly covered with all the ingredients.
- Leave to marinate for 3-4 hours.
- Remove meat from seasoning, shaking off any excess in the process. Reserve the marinade mixture because it is added again after frying and browning.
- Fry the meat in oil until brown.
- Add water and reserved marinade to meat and cook over a gentle heat for 1½ -2 hours.
- Add coconut milk just before serving.
- Serve with Rice and Peas, or just plain rice.
A popular Jamaican dish.
(Tip – The secret of Jamaican food is that marinating helps to absorb the flavors and cooking in the marinade gives extra flavor.)