michelle picker cooks

Although sweeter than lamb, goat is perhaps not as tender and therefore lends itself to long slow cooking. I’ve made this recipe more than once.

Put 1.35 kg (3 lbs) of bone-in goat pieces in a bowl and add 1½ tablespoons of curry powder, 1 teaspoon each of salt, black pepper, ginger and pimento, and 2 teaspoons of turmeric. Cover and marinate for 2 to 8 hours. When you’re ready to cook, heat ¼ of a cup of oil in a large pot over a medium heat and add 1 large chopped onion, 4 cloves of finely minced garlic and 1 teaspoon of curry powder. Cook for 2–3 minutes until dark brown (called ‘burning up’ the curry). Add a little coconut milk to create a thick and tasty paste. Add the goat to the pot and sauté until brown all over. Add 1 cup of water and the rest of a tin of coconut milk. Cover and cook over a medium heat for up to 2 hours or until tender. Stir occasionally and after 1 hour add another 1½ tablespoons of curry powder. You can add up to 2 teaspoons more curry powder to taste. If necessary add more water during cooking. When the goat is tender add 3 sliced spring onions, a generous amount of fresh thyme sprigs and 1 scotch bonnet chilli. You could also add some chopped potatoes at this stage if you want. Cook for a further 15 minutes. If you don’t want the curry too spicy, remove the scotch bonnet or leave it in longer for more heat. Cover the pot and cook for 30 minutes more until the meat is very tender and falling off the bone.

This fresh salad is a perfect foil for the curry. Made from finely sliced red cabbage, red peppers, spring onions and coriander it has a dressing of only lime juice and a pinch of salt.