Curry goat and shepherd’s pie combination all in one! We bring the FLAVA of growing up in a Caribbean household in London, we mix together curried goat or mutton with a creamy coconut potato topping. Unbelievable taste! You’ve got to try it.

3lbs Boneless goat/mutton

1 tsp. salt

1tsp. Black pepper

1 tsp. pimento \ all spice

1 tsp Dried thyme

1 tbsp. Curry powder

Vegetable oil

1 medium onion diced

4 garlic cloves

1 tsp ginger

1 scotch bonnet pepper

Bunch of Fresh thyme

2 carrots chopped

200ml Coconut milk

125ml water 6-8 white potatoes (washed & peeled)

125ml coconut milk

Salt to taste.

1 whisked egg

1tbsp. butter

1 tsp. black pepper

1 tsp. dried thyme

1 tsp chillies

Season goat/ mutton with salt, pepper, thyme, curry powder and marinate in the fridge Add vegetable oil in pot on a medium heat, and add onion, garlic then cook down until soft. Then add curry powder and ginger and cook down until dark. Then add goat meat and cook until brown. Add a likkle water and coconut milk, fresh thyme, scotch bonnet, mix together and cook for 1.5 until meat is tender. Then add carrot and simmer Potato topping Peel and wash 6-8 white potatoes boil until tender in salted water. Then add some coconut milk, 1 whisked egg, black pepper, thyme, chillies, and butter then mix together until smooth and creamy. Use a fork or potato masher, and add salt to taste. Add curry goat to a casserole dish, then top with creamy potato mash evenly, then fork lines in to create a crust, then add to an even for 30 minutes on 180 degrees until top is golden brown.

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