Eating In

550g shoulder of Goat (bone in), diced
3 Tbsp West Indian curry powder (see recipe)
1 tsp fresh or dried thyme
1 tsp ground pimento seeds
2 tsp freshly ground black pepper
2 tsp coriander seeds, crushed
140ml/5fl oz vegetable oil
4 tomatoes, chopped
2 onions, finely diced
2 cloves of garlic, chopped
Olive oil
Water or stock
Season the goat with the curry powder, thyme, pimento, black
pepper and coriander seeds at least 6-8hrs before using it.
Preheat oven to 150°C/300°F,gasmark 2. Heat oil in a pan and cook the goat pieces until golden brown. Soften the tomatoes, onions, peppers and garlic in some olive oil and add it to the meat. Immerse the ingredients in double their quantity of water or stock and bring to the boil. Remove from heat and place in preheated oven for 1-1 to 1½ hours, until goat is tender.
When ready, remove goat from pan, simmer sauce till reduced by half, then return meat to pan and serve with rice and peas.