Total cooking time, approx 3 hours.
Goat, on the bone, large chunks Carrots, diced Peppers, diced Celery. diced Onions, chopped Courgette, diced Aubergine, diced Fresh Ginger Scotch bonnet pepper 6 cloves garlic 2 large tbsps curry powder 1 large tbsp mixed spice Vegetable stock tomato puree
Pre-cook your goat pieces for five minutes in the oven. Just to seal the flavours inside the meat. To the pot add a handful each of carrots, onions, aubergine, courgette, all the peppers. Chop all the chilli and garlic and add to the pan. Stir slowly and allow the veggies to sweat down. Meanwhile, chop your ginger and stir into the pan. Get your goat pieces out of the oven and set aside. Add your curry powder to the veg, add the mixed spice. Allow the veg to sweat some more, then add a little stock and tomato purée, bring to the boil and add your goat. Then leave to slow cook for about 2.5-3hrs.