I recently made this for a street party and it was so good that I was asked for recipes. We easily fed 15 people but we did have some salad and rice and other hot dishes, so allowing for what leftovers we had there would be plenty for 10 people if this and sides were all that was served.
The Jamaican curry powder
- 2 1/2 tablespoons ground turmeric
- 1 1/2 tbs coriander seeds
- 1 tbs cumin seeds
- 1 clove
- 1/2 star anise
- 1 tbs yellow mustard seeds
- 2 tsp All spice
- 2 tsp ground ginger
- 2 tsp ground fenugreek
- 1 1/2 tsp pepper
- 1 tsp ground nutmeg
- 1/2 tsp cayenne pepper
Dry-roast whole spices in a frying pan over medium heat until fragrant (1-2 minutes). Allow to cool, then grind finely. Stir in powders.
- 2 kg goat or lamb shoulder, cut into 5cm chunks
- oil for frying
- 3 onions, chopped in large chunks
- 2 chilli, seeded, finely chopped (check heat level and adjust quantity to preference)
- 4 tsp minced garlic
- 2 tsp finely grated ginger
- 500 ml beef stock
- 1 tin coconut cream
- 1 tin chopped tomatoes
- 1 tsp dried thyme
- 5 potatoes peeled and chopped into small pieces – optional (to break up while cooking to thicken and form the bisque like sauce)
- 2 medium sweet potato, peeled and cut into 3cm pieces
- Place the meat in a large bowl and dry with paper towel.
- Season well with salt and pepper, add in half the curry powder mix and 4 tbsp oil. Massage it all in then cover and refrigerate for at least an hour.
- Heat a large pan, add oil and cook the meat in small batches, browning well.
- Set meat aside.
- Add more oil and cook the onion and chilli just until the onion is just starting to colour.
- Add garlic, ginger and remaining Jamaican curry powder and cook until fragrant.
- Return meat to the pan (or what it will be cooked in eg slow cooker, baking dish etc), add stock, tomatoes, potatoes and thyme, bring to the boil, then reduce heat to low, season to taste, and simmer until the meat is tender and the potato is pretty much broken down (approx 2 hours for stove top – depending on what it is being cooked in. Much longer in a slow cooker).
- Add the coconut cream and sweet potato and simmer for at least a further 30 minutes or until the sweet potato is cooked.
Can be cooked on high for about 5 hours in a slow cooker but allow at least 2 hours for the sweet potato to cook.