Ghost Pepper Curry Goat

Prep: 15 mins 

Cook:3 hrs plus marinate for 90 minutes, or ideally in the fridge overnight.

More effort

Serves 6 

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Ingredients

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1kg (2Ib 4oz) lean goat meat (cut in chunks)         

100ml  Ghost Pepper Curry  Mix 

3- 3 1/2 pounds goat meat (cut in chunks)

400ml (1 tin) Coconut  Milk

4 tbsp Extra Virgin Olive Oil 

Water

 ½ teaspoon salt

  ½ teaspoon pepper

 

To Serve

Coriander Sprig for Garnish 

Lime Wedge for Garnish 

Traditional Rice and Peas or Basmati Rice 

Preparation 

    

1. In a large bowl, wash the goat meat in water with white vinegar and the juice of a lemon. Drain excess water.

2. Marinate Goat Meat with the ‘Ghost Pepper Curry Mix’ for 90 minutes before cooking in the fridge to add flavour to the outside of the meat and to tenderise it.  Also, there is the option to marinate overnight for a more flavourful result.

3. To bring out the flavours of the ‘Ghost Pepper Curry Mix’ this step known as ‘Burning The Curry’ calls to hydrate the spices and cook them out slightly. Heat 4 tablespoons of the Extra Virgin Olive Oil in a Dutch oven, pressure cooker, or large pot. Add 1 tablespoon of the ‘Ghost Pepper Curry Mix’. Cook for 2-3 minutes to infuse the olive oil.

4. Add the Goat meat and allow it to be seared on all sides, then pour in just enough water to cover the meat, bring to a boil and let simmer until tender for approximately  2 ½ -3 hours. Occasionally, check to ensure enough water is in the pot whilst cooking.

5. Add the Coconut Milk and simmer on a medium-low heat until the sauce thickens.

6. Garnish with Coriander and lime Wedge and serve with Traditional Rice and Peas or Basmati Rice.

7. Add salt to taste, serve and enjoy!