Goat curry with Bajan spices
Bajan seasoning originates in Barbados and has a distinctive flavour of savoury, lime and a gentle heat, the perfect match for the rich flavours in this Caribbean goat curry.
For the Bajan spice mix
For the Bajan curry sauce
For the kid goat
- 300g/10½oz kid goat rolled loin
For the vegetables
To make the spice mix, put all the ingredients into a spice or coffee grinder. Blend to a fine powder and transfer to an airtight container.
To make the curry sauce, melt the butter in a large saucepan. Add the goat bones and goat leg and brown on all sides. Add the onion, celery, leek and carrots and cook, stirring occasionally for 2–3 minutes or until softened. Add the tomato paste and flour and cook for another minute, then add the garlic, herbs and the stock and cook for 30–40 minutes.
Strain the sauce into a clean pan and bring to the boil. Simmer until the volume of the stock has reduced by two thirds and you have a thick and glossy sauce.
Preheat the oven to 200C/180C Fan/Gas 6.
Put the goat loin in a roasting tray and cook for 5–7 minutes. Remove from the pan and allow to rest.
Melt the butter in a large frying pan, add the plantain and courgette and broad beans and cook for 4–5 minutes. Meanwhile, reheat the curry sauce
Mix together the tomatoes shallots, lovage, mint and rapeseed oil and season with salt and pepper.
Slice the lamb and put onto a large serving platter. Pour over the sauce and top with the vegetables. Garnish with the tomato salad and serve.