Everything Means Nothing

I have discovered the cheapest babysitter in the world. The Hackney Picture House. For £1 per child I get an hour and a half of peace on a Saturday morning.  We have the routine down pat. I make a load of popcorn bag it up. What? God there is no way I am spending money on popcorn at the cinema..Its such a rip off! We then go to the local shop and buy some jelly sweets or such…Do you see the theme here?

This week I used my time to run around and gather ingredients for curry goat. A dinner request from friends which I have been meaning to fulfil for ages. Love this curry, easy, cheap and delicious. Make sure you ask the butcher to give you the goat cubed and still on the bone.  If you don’t want to use goat then you can totally substitute it with beef or even lamb would work too.

I served the curry with a fresh limey coleslaw and coconut rice and peas and also some fried plantain, although Lola ate most of the plantain before it got to the table!  My friends arrived armed with a bottle of dark rum…The rest is history.

I also leave you with a few photos from the fun fair. The girls only request was candy floss…the rest was superfluous…

Have a wonderful week

Rachelle X

rum

candyfloss

funfair slaw goat

Curry Goat

(serves 4/6)

Ok not the prettiest of things but totally wonderful.

INGREDIENTS

  • 1/4 cup vegetable oil
  • 6-8 Tbsp curry powder
  • 1 Tbsp allspice (see step 1)
  • 3 pounds goat (can use lamb or beef if you can’t find goat)
  • Salt
  • 2 onions, chopped
  • 1-2 habanero or Scotch bonnet peppers, seeded and chopped
  • A 2-inch piece of ginger, peeled and minced
  • 1 head of garlic, peeled and chopped
  • 1-2 cans coconut milk
  • 1 can of tomato sauce or crushed tomatoes
  • a bunch of  dried thyme
  • 3-4 cups water
  • 5 new potatoes,  cut into 1-inch chunks

METHOD

Make the curry powder. If you can find Jamaican curry powder, definitely use it. If not, use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it.

Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes.

Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.

Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.)

Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.

Put the meat back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add 3 cups of water. If you’re only using 1 can, add 4 cups of water. Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.

Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it.

You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl.

 

 

 


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