Name: Hot West Indian Goat Curry
Ingredients: 675g lean leg of goat, cubed; 3 tablespoon sunflower oil; 4 garlic cloves, chopped; 225g finely chopped onions; 2 tablespoon hot curry paste; Half a red pepper, diced; 4 Haberno chillies, quartered; 2 slices canned pineapple, cubed; 1 teaspoon brown sugar; 2 to 3 teaspoons bottled West Indian chilli pepper sauce; 50ml white rum; 200ml water; Salt to taste; 1 teaspoon coriander seeds; 2 brown cardamoms; 5cm piece of cassia bark; 1 teaspoon fennel seeds; Half a teaspoon lovage seeds

Hot West Indian Goat Curry

Ingredients

675g lean leg of goat, cubed
3 tablespoons sunflower oil
4 garlic cloves, chopped
225g finely chopped onions
2 tablespoons hot curry paste
Half a red pepper, diced
4 Haberno chillies, quartered
2 slices canned pineapple, cubed
1 teaspoon brown sugar
2 to 3 teaspoons bottled West Indian chilli pepper sauce
50ml white rum
200ml water
Salt to taste
1 teaspoon coriander seeds
2 brown cardamoms
5cm piece of cassia bark
1 teaspoon fennel seeds
Half a teaspoon lovage seeds

Instructions

Pre-heat oven to 375F/190C/Gas 5. Heat the oil in a wok and add the spices, garlic, onion and curry paste. Stir-fry for 10 minutes. Transfer to a 2.6 litre lidded casserole dish, adding the meat and all the other ingredients except the salt. Stir well and put into the oven. After 20 minutes inspect, stir and add a little stock or heated water if required. Repeat this exercise every 20 minutes until the meat is tender. Once meat is tender, spoon off excess cooking oil, add salt to taste and garnish before serving.