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Jamaican goat curry

Pete Evans
  • 195 minutes
  • Serves 4 to 6

INGREDIENTS

500 milliliters

Beef or veal stock

1 kg

Goat or lamb shoulder, boneless

4

Garlic cloves

1 tsp

Ginger

1

Habanero chilli

12

Okra

1

Onion

300 g

Sweet potato

1 tsp

Thyme

4

Vine-ripened tomatoes

400 milliliters

Coconut milk, canned

1 1/2 tbsp

Coriander seeds

2

Star anise

2 1/2 tbsp

Turmeric, ground

1 tbsp

Cumin seeds

80 milliliters

Coconut oil or ghee