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Cabrito Caribbean Goat Curry with Hot Sauce

James Whetlor has given us his Cabrito recipe from this worldwide travels for A Goat Curry, flavoured with Jamaican curry powder and lots of allspice and thyme. And a recipe for a fiery hot sauce if you can handle it. impress your friends with your culinary Wowness

  • Prepare: 15 Minutes
  • Cook: 1 Hour 30 Minutes
  • Serves 4
Ingredients & instructions

MARINADE SPICES: 1/4 tsp ginger, 1/2 tsp onion powder, 1/4 tsp mustard
powder, 1/2 tsp ground allspice, 1/2 tsp thyme, 1/4 tsp chilli powder, 1/4 tsp
garlic, 1/4 tsp cracked black pepper, 1/4 tsp ground cinnamon

JAMAICAN CURRY POWDER: 2 tsp Jamaican Curry Powder, 1 tbsp mild
curry powder, ½ tsp allspice, ½ tsp thyme

CURRY WHOLE SPICES: 2 bay leaves, 1 cinnamon quill

HOT SAUCE SPICES: 8 tsp red pepper flakes, 1/4 tsp habanero powder,
3/8 tsp garlic flakes, 3/8 tsp chilli flakes

For the Curry:

800g Diced Boneless Goat

1 Large White Onion - Finely Chopped or Organic Dried Onion 
1 Red Pepper - Deseeded and Finely Chopped
3 Tomatoes - Roughly Chopped
2 Cloves Garlic - Finely Chopped
Vinegar
Sugar
Tomato puree


 

For the Curry:

 Mix the diced meat together with the MARINADE SPICES, the onion, garlic, finely
chopped red pepper, 1 tsp salt, 1 tbsp of vinegar and 1 tsp sugar
 Marinade as long as possible up to 12 hours
For the Hot Sauce:
 Soak the HOT SAUCE SPICES in 200ml of boiling water from the kettle
For the Curry:
 Drain and reserve the marinade
 Fry meat in 2 tbsp oil for 10 minutes or until beginning to brown around the edges
 Stir in the JAMAICAN CURRY POWDER and the reserved marinade and cook for
a minute
 Add the tomatoes, CURRY WHOLE SPICES and 200ml of water then cover and
cook for 1 ½ hours until the meat is tender and the sauce is rich and thick (add a
splash of water if the pan starts to dry out before the meat is tender)

For the Hot Sauce:
 Blend the soaked HOT SAUCE SPICES (including the soaking water) with 1 tbsp of
vinegar, 1 tsp of tomato puree and a big pinch of salt to a smooth sauce

To Serve:
 Remove the CURRY WHOLE SPICES from the curry then serve with the hot sauce
on the side