Jamaican Goat Curry

Directions

1. In a dry frying pan, dry-fry the coriander, cumin and fenugreek seeds by heating them for about 30 seconds until fragrant. Finely grind the dry-fried spices in a coffee or spice grinder. Mix in the turmeric, allspice, cayenne pepper, cinnamon sticks, cardamom pods and star anise.
2. Mix the meat with curry powder, coating it well. Cover with cling film and marinate overnight in the fridge.
3. Boil the diced potatoes until soft, but not falling apart; drain.
4. Meanwhile, heat the Flora Cuisine in a large casserole dish. Add in onion and garlic and fry for 5–10 minutes until lightly browned. Add in the marinated meat and fry, stirring often, for 5 minutes until browned on all sides.
5. Add in the tomato, chilli, black pepper, boiled potatoes, water, coconut milk and stock cube. Bring to the boil, reduce heat and simmer with a lid on stirring gently and frequently for 1 ½ to 2 hours until the meat is tender. When liquid is getting too thick, use a bit more water. Add lime juice and the spring onions.