Cheap cuts like goat and mutton require slow-cooking in strong spices to tenderise – this one-pot is a taste sensation
Prep:25 mins
Serves 4
1 large onion, roughly chopped10 garlic cloves100g ginger, chopped100ml vegetable oil2 scotch bonnet chillies, choppedsmall handful curry leaves3 thyme sprigs4 tbsp mild curry powder700g mutton or goat shoulder, diced400g can chopped tomato300ml lamb or beef stock410g can pinto, kidney or black-eyed beansjuice ½ lemonsmall bunch coriander, choppedwarmed roti (Jamaican flatbread) and rice, to serve
STEP 1Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.STEP 2Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs – remove the lid for the final 30 mins of cooking.STEP 3Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.
