I couldn’t write this book without including this Jamaican classic. It can be difficult to get goat, but lamb and mutton are delicious too. Do try to get goat, though – you’ll wonder why you haven’t tried it before. This has an unusual cooking technique that we use a lot in the Caribbean: steaming and frying at the same time.
1kg (2lb 4oz) lean goat meat juice of 1⁄2 lime 2 tbsp mild curry powder 2 tbsp all-purpose seasoning 6 tbsp sunflower or groundnut oil 425ml (3⁄4 pint) vegetable stock (see page 189) 1 onion, roughly chopped 2cm (3⁄4in) piece of root ginger, finely chopped 1 hot red chilli (ideally Scotch bonnet), seeds left in, chopped 2 garlic cloves, finely chopped 10 allspice berries 1⁄2 red pepper, deseeded and cubed 1⁄2 green pepper, deseeded and cubed 2 spring onions, green part only, roughly chopped
2 tbsp chopped flat-leaf parsley 2 tbsp chopped fresh coriander salt and pepper 2 waxy potatoes, cut into chunks boiled rice, to serve