Curried Goat
This is a traditional Caribbean dish best served spicy with plain rice, plantain and salad. Serves 4-5.If you cant find Goat use Lamb instead, but Goat is best.
Preparation & Cooking Time: 2 to 2½ hours (excluding marinating time)

Ingredients:
•3lb goat, cut into 1-inch / 2.5-cm cubes

•1 lime •1 large onion, sliced

•4 cloves garlic, finely chopped

•2 teaspoons salt

•1 teaspoon black pepper

•1 teaspoon dried thyme

•2 finely chopped Scotch bonnet pepper (seeds and pith out if you are a wimp)

•2 tablespoons of vegetable oil

•1 teaspoon sugar

•1 teaspoon of Allspice

•5 scallions (spring onions)

•2 tablespoons good curry powder

•2 potatoes, peeled and cut into ½-inch / 1-cm cubes

•1 cup of stock – beef or chicken

•1 tablespoon of coconut milk
Method:

Squeeze the lime juice over the goat, let it sit for a couple of minutes and then rinse with cold water. Drain off
excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch
bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, overnight or for a minimum of 1 to 2 hours.
In a large pot over medium heat, heat the oil (optional) add the goat with marinade, green onions, and curry with a cup
of water; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring
occasionally, until the goat is nearly tender, about 90 minutes. If the meat is tough, 60 ml of water at a time down the
sides of the pot, not directly onto the goat (or you will toughen the meat).
Add the potatoes and 60 ml water and stock (and coconut milk if you so wish); stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add /60 ml water and simmer for another 5 to 10 minutes.

Serve with
Rice and Peas

This is a simple and delicious staple dish in the Carribean – perfect with any other main dish
Serves 4-6
Preparation & Cooking Time: 45 minutes to 1 hour

Ingredients:

•540-ml can of kidney beans

•500 ml coconut milk •2 green onions/Scallions

•1 whole hot pepper (Chili or scotch Bonnet Pepper)

•½ teaspoon dried thyme

•½ teaspoon salt

•½ teaspoon black pepper

•2 cups rice

•1 tablespoon / 15 ml lard

•1 piece of Pig Tail or some Bacon Lardons
Method:In a large measuring cup, combine the liquid canned beans (dried kidney beans can be used, soak overnight and cook for around two hours or until soft) with the coconut milk. Add more water if necessary to make 875 ml of liquid. Pour the liquid into a large saucepan and add the peas, green onions, hot pepper, thyme, salt, and black pepper Lardons or Pig Tail. Bring to the boil for 3 minutes. Add the rice and lard, stir the pot once, be careful not to burst the pepper.
Reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the water has completely evaporated and the rice is cooked. (If the rice is not tender after the water evaporates, add 2 to 4 tablespoons / 25 to 50 ml of water, cover, and simmer for another 5 to 10 minutes.) Serve hot.

A version of Shepherds Pie done the Mexican way this is really tasty so make a big one.
Ingredients

454grms Ground Beef Pork or Lamb.
2 medium onions
2 cloves garlic
1 tablespoons ground cumin
1 tsp oregano
2 tsp chilli powder
2 chopped habanero chillies without seeds if you don’t like it hot
large tin chopped tomatoes
large tin kidney beans
1kg potatoes
4oz grated hard cheese
salt and pepper to taste.
sprinkle of paprika

a good handful of Nachos

How to do it:-

Warm a wok, Dice the onions and gently fry in some corn oil till nice and brown, towards the end add the meat stir in well and brown, crush garlic and add to the wok stir in the spices, chillies cook on a low heat for 10 mins then add tomatoes.
Meanwhile peel and boil the spuds till ready to mash approx 25 mins.
Get yourself a large roasting dish pour in the meat mixture and stir well, mash the spuds and spoon over the meat, rough up with a fork and sprinkle over the grated cheese, then sprinkle over the paprika. Pop into a preheated oven at gas 5 for about 25 mins until the cheese is melted and paprika browned. Sprinkle the Nachos over the top and serve.

Serve with a nice crisp salad and a pint of cold lager Mexican if you can this is a really good taste experience.