Supplies
- 200g rice
- 400g kidney beans
- 400g Goat shoulder
- 2 scotch bonnets, finely
- chopped
- 2 medium onions, finely
- chopped
- 1 cinnamon stick
- 1 tbsp coconut oil
- 500ml lamb stock
- 1 can coconut milk
- 1 tbsp curry powder
- Bunch coriander
- Small bunch of thyme
- 2 tbsp tomato puree
- 5 garlic cloves, sliced
- 5 juniper berries
- For the mayo:
- 2 egg yolks
- 90ml coconut oil, melted
- Salt
- ½ Mustard
- 1 lime, juiced
- 4 rosti
- Shredded iceberg to serve
Steps
- If the goat isn’t already cut into chunks, chop it up, just so it cooks down quicker. Then in a large casserole dish add the coconut oil and let this get really hot. When it is just smoking add the goat, you might need to do this in batches, and brown off all sides of the meat. Remove and set aside.
- Turn the heat down and in the same dish, adding a bit more coconut oil, add in the onions and cook for 5 mins, to soften but not to brown. Add in the garlic and the scotch bonnet. Let this cook for a few more minutes then add the meat back. Add in all the spices and tomato puree and mix together for a few minutes.
- Add in the lamb stock and bring to the boil. Throw in the thyme and the coriander stalks, reserving the leaves for later. Turn the heat to low and cook for about 4 hours, until the goat is tender and falling apart.
- In the meantime make the rice. Wash the rice several times. Place in a medium pan with the coconut milk and 200ml water or stock if you have some left and a good pinch of salt. Bring to the boil and then turn to a simmer. Add in a cinnamon stick and the beans and cook according to the packet.
- When both of these are ready, make the coconut mayo by whisking the egg yolks with the salt and mustard and then slowly add in the oil and whisk continuously. Heat the rosti on a pan.
- Add the rice and peas first, then top with the shredded goat, coconut mayo and shredded iceberg for crunch and a little hot sauce if you fancy.