About this recipe:I would love to have an authentic story behind this dish but truth is, despite visiting the Caribbean a number of times, I first heard of and tried goat curry at Turtle Bay restaurant in Southampton. It’s all about the all-spice for me and I use quite a lot. Of course it’s just a guide so it’s worth experimenting with for your own taste. The thing I love about curry is that it always tastes better a few days later. Make a big batch for days when you’re pushed for time. Reheated food is the best fast food.
Cut the meat into chunks and put into a container. Add the all spice, mix and leave at room temperature for a few hours or even overnight in the fridge if you have time.
Heat a frying pan with coconut oil and add the meat covered in spice. Allow it to brown. Add the onions to the meat, after 5 minutes add the garlic, ginger, chillies and curry powder.
After another 5 minutes add the tomato purée, coconut milk and salt. Allow this to simmer for a few hours. You can add some water if it’s getting too thick.
Add the sweet potato 20 minutes before you want to serve. When the sweet potato is soft, the dish is ready.
Obviously you can’t get goat in Tesco, but you can pick it up from a number of local butchers and some will get it in for you the next day if they don’t have any. Alternatively you can always use lamb which has a similar taste.