What you need
500g goat meat (or lamb, if goat unavailable; buy shoulder with bone in. Get the butcher to de-bone but keep the bones.)
juice ½ lime
1 tbs mild curry powder
1 tbs all-purpose seasoning
3 tbs oil (sunflower or groundnut)
425ml stock (see note)
½ onion, roughly chopped
1cm root ginger, finely chopped
1 hot red chilli (Scotch Bonnet or Habanero), seeds in and chopped
2 garlic cloves, finely chopped
5 allspice berries
½ red pepper, deseeded and cube
½ green pepper, deseeded and cubed
1 spring onion, green part only, roughly chopped
1 tbs flat-leaf parsley, chopped
1 tbs fresh coriander, chopped
3 potatoes, diced
1 head broccoli, cut into florets
2 carrots, diced
90g long-grain rice
200g turtle beans, cooked
salt and pepper to taste
What to do
Wash and pat dry the meat. Cut into large cubes. Mix the lime juice, curry powder and all-purpose seasoning in a large bowl. Add the meat and ensure well coated with the mix. Cover, and leave to marinate in a fridge for 4 hrs.
Heat a large heavy saucepan over a high heat then add the oil. When hot, add the meat mixture. Mix the meat and oil using a wooden spoon to ensure the meat is well coated. Cover and lower the heat. Gently simmer for 45 minutes, checking occasionally to ensure the meat is not sticking to the pan.
Add 75ml of stock to the pan and simmer for 45 minutes, then add another 75ml stock and cook for a further 45 minutes.
Add the ginger, onion, chilli, garlic and all spice, stir until combined then add all the other ingredients except the potatoes, rice and beans. Bring to the boil, then simmer covered for a further 1 hour 40 minutes. Add the potatoes, rice and beans, adding more stock if necessary, and cook for a further 20 minutes.
Season to taste.
Serve with crusty bread.
To make the stock; cover the bones with water and bring to the boil. Simmer for 20-30 minutes. Drain, then cover with fresh water. Bring back to the boil, add one tsp of salt and simmer for 2 hours. Reserve the stock for later use.