Caribbean Goat Curry
Get ready to cook
1. In a large pan, stir fry onions until lightly golden and soft. Add Malay Curry Paste; stir fry for 1-2mins until fragrant. Add meat and cook for 5 mins to brown.
2. Add chopped tomatoes, stock and thyme; mix well and bring to boil. Cook for 8-10mins then reduce heat. Partially cover and simmer for 2 ½ hours.
3. Add beans and lemon juice; mix well and heat for 5mins. Stir in chopped coriander and serve immediately with roti bread or white rice.
400g Malay Curry Paste
200g diced white onion
1.2kg diced mutton or goat shoulder
2 tins (400g each) chopped tomatoes
400ml chicken or beef stock
5 sprigs fresh thyme
500g tinned kidney beans, drained
Juice of 1 lemon
15g chopped coriander