Makes: 6-8


2kg goat meat, lamb or mutton, cut into 2-3cm chunks
juice of 1 lime
3 tbsp Sea Isle Hot Curry Powder
3 large tomatoes, skinned and chopped
1 scotch bonnet chilli, deseeded and finely chopped
4 cloves garlic, crushed
2 large onions, finely chopped
1 bunch of coriander
50g butter
15ml KTC vegetable oil
2 tsp salt


  1. In a large bowl, combine the lime juice, curry powder, tomatoes, garlic, onions and scotch bonnet chilli. Finely chop the coriander roots and add to the bowl.
  2. Add the meat and thoroughly rub the marinade into the meat with your hands. Cover and leave in the fridge for at least 3 hours or preferably overnight. Remove the meat from the marinade, brushing off any bits of onion and tomato. Reserve the marinade.
  3. In a large pan, melt 25g of butter on a medium heat. Add half the meat and cook for 5 minutes or until nicely browned then transfer to a casserole dish. Melt the remaining butter, cook the remaining meat and add to the pot. In the pan heat the oil on a medium heat and cook the reserved marinade for 7 minutes or until the onions are soft and add to the pot. Then add enough water to cover the meat and season with salt to taste.
  4. Bring to the boil, turn down the heat to low and cover then very gently simmer for 2-3 hours or until the meat is tender, stirring occasionally and adding water if necessary.
  5. Serve garnished with a large handful of chopped coriander leaves and rice.