Curry goat, definitely NOT goat curry

I'm not sure how many people squeal with delight when they see their on line meat people have started supplying goat, but I was definitely one of them. Because it meant I could cook curry goat. Exciting times. You can use lamb or mutton but it won't be the same, still nice though. You've got to love Caribbean flavours, scotch bonnet heat, but also immense fragrance from cinnamon, cardamon, cloves and tang from tomatoes and the all important HP sauce (authentic according to Hugh F-W who I know isn't exactly Mr Reggae Reggae sauce but I threw it in anyway (this is based on his recipe). You need time and love to make this, time to let it marinade for 24 hours (you are allowed to peek at the pretty bowl of explosive flavour every now and again but do let it marinade properly). You need love to grind the spices, time consuming but oh so worth it. This is worth doing in large batches, not really extra work and like all curries it's great re-heated. You end up making more spice mix than needed but keep and use another time, would be an awesome rub for the barbie.

Good things come to those who wait

Feeds 5-6. Before you get meaty, make the Jamaican curry blend by dry roasting 12 cardamon pods, 1tbsp coriander seeds, 1tbsp black peppercorns, 1tbsp fenugreek seeds and a cinnamon stick, then pulverise in a pestle and mortar or spice grinder (that's the hard bit). Mix with 1tbsp each of ground ginger and turmeric. 

Cut 2kg goat into big chunks, bone allowing, and remove any big fatty bits (goat is reaaaally fatty). Take a big bowl, put in 2 big tbsp of the spice mix, 3 large chopped tomatoes, 3 chopped garlic cloves, 2 chopped onions and 1 or 2 scotch bonnet chillies, a tablespoon of thyme leaves, a big squirt of HP sauce and the chopped stalks of a biggish bunch of coriander (save leaves for later). Mix well and combine with the goat. Really rub it in to the meat, using gloves, if like me, you wear contact lenses, as it ain't fun when you come to take them out...Leave to marinade in the fridge, ideally overnight but at least 6 hours.

Time to cook. Brown the meat in a big casserole, in batches, knocking off extra marinade bits.Set aside. Now throw in the remaining chopped onion and tomato left over in the bowl and cook for a bit until softened. The smell should be making you behave very oddly by now. Add the meat, juices, a pinch of salt and enough water to cover the meat. Bring to the boil and then put in the oven, at 130c (you can cook gently on the hob if you like). Give it 2.5 to 3 hours. Serve with plain rice (I love rice and peas but I would find it a bit rich with this) and sprinkle with lots of coriander.

Throw the bones in a bowl in the middle of the table as you go, with a carnivorous flourish and marvel at how melty and full of flavour  Billy Goat Gruff can be.