Levi Roots Curry Goat Food

LEVI ROOTS' CURRY GOAT RECIPE

Steps:

• Combine all of the marinade ingredients together in a bowl.
• Add the diced goat to the marinade, ensuring it is fully covered, and leave covered in the fridge for 24 hours to take in all the flavours.
• To cook, transfer the goat to a pan and cook gently over a low heat until the goat releases its juices.
• Reduce the heat and allow the meat to simmer until the moisture evaporates (approx 30 mins).
• Now, add the coconut milk, lamb boullion, Levi's Reggae Reggae Jerk Marinade and water to the pan. Stir, bring to the boil and simmer for 15 minutes.
• Then add the potatoes and cook for a further 15 minutes.
• Finally, add the peppers and cook for a final 10-15 minutes until the potatoes and peppers are soft and the goat is tender.
• Serve with Levi Roots' rice 'n' peas and roti bread.

CURRIED GOAT

Steps:

• Put the goat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hr or overnight.
• Heat the oil in a large heavy-bottomed pan over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml). Put the lid on and allow to simmer over a low heat for 2 hrs, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the pan from drying out.
• For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.