1kg goat meat (or substitute lamb), without bones
juice of 1 lime
2 tsp freshly-ground black pepper
1 tbsp celery salt
1 Scotch bonnet chilli, minced
1/2 tsp dried thyme
1/2 tsp ground allspice
3 tbsp Jamaican curry powder
2 whole spring onions, finely sliced
1 onion, sliced
3 garlic cloves, minced
60ml vegetable oil
3 tomatoes, diced
120ml coconut milk
1.65l water
Method:
Rinse the meat under plenty of running water then pat dry, place in a bowl and rub half the lime juice all over the meat. Add the salt, black pepper, chilli, thyme, allspice, curry powder, spring onions, garlic and salt. Toss to combine then cover with a cloth and set aside to marinate for at least 4 hours in the refrigerator.
When the meat is ready add the oil to a wok or deep frying pan and when very hot add the meat and fry until golden brown. Now pour the marinade and vegetables over the top before adding the tomatoes and coconut milk. Bring to a boil, reduce to a simmer and cook for 3 minutes.
Finally add the water, return to a boil the reduce to a simmer and cook gently for about 150 minutes, stirring occasionally, or until the meat is tender. Serve hot with rice and Trinidadian Roti
Subject: Trinidadian Curried Goat 
