About this recipe: A wonderfully flavourful versatile spicy curry with Indian and Jamaican influences. Goat or mutton is marinated overnight for depth of flavour, then slowly cooked for at least 5 hours to create truly irresistible, melt-in-the-mouth meat and a dish to warm the soul.
You can adapt it very easily to a casserole or substitute/add vegetables of your choice. Serve this with fluffy basmati rice or Jamaican rice and peas (which has coconut milk added). I personally just prefer to serve it with plain basmati but it's also fab with jacket potatoes or mash, or with some thick sliced bread. Enjoy!
This will also be great reheated the next day so put any leftovers in the fridge. As long as you used fresh and not previously frozen meat you can freeze this for later too, especially if you double the quantities... yum!
This is really lush I used mutton because I had it already and I didn't have any Jamaican spice mix but found another recipe for something I hope was similar. Anyway, I ended up with a total of 6 Scotch Bonnets in it - will use another couple next time and will ask my butcher if he can get me goat. - 01 Apr 2013
Wow this curry is now one of mine and my husbands favourites. - 02 Oct 2013
It is lovely but may benefit from a tiny bit more meat. - 07 Nov 2016