Goat curry with Bajan spices recipe
 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. 8 dried Scotch bonnet chillies8 tbsp dried thyme4 tbsp sweet smoked paprika 4 tbsp dried parsley4 tbsp allspice berries4 tbsp black peppercorns8 tsp onion powder8 tsp ground ginger12 tsp sea salt8 tsp garlic powder2 tsp cloves2 tsp ground cinnamon15 dried lime leaves, left whole4 tsp cumin seeds2 tsp turmeric4 tsp curry powder 8 dried Scotch bonnet chillies 8 tbsp dried thyme 4 tbsp sweet smoked paprika 4 tbsp dried parsley 4 tbsp allspice berries 4 tbsp black peppercorns 8 tsp onion powder 8 tsp ground ginger 12 tsp sea salt 8 tsp garlic powder 2 tsp cloves 2 tsp ground cinnamon 15 dried lime leaves, left whole 4 tsp cumin seeds 2 tsp turmeric 4 tsp curry powder 250g/9oz goat scrag-end and bones, cut into pieces500g/1lb 2oz goat leg and bones, cut into pieces2 litres/3½ pints beef stock1 large white onion, roughly chopped1 celery stick, finely roughly chopped1 whole leek, trimmed and roughly chopped1 carrot, peeled and roughly chopped100g/3½oz tomato purée50g/1¾oz plain flour1 head of garlic, left whole5 thyme sprigs2 rosemary sprigs 1 tbsp Bajan spice mix 250g/9oz goat scrag-end and bones, cut into pieces 500g/1lb 2oz goat leg and bones, cut into pieces 2 litres/3½ pints beef stock 1 large white onion, roughly chopped 1 celery stick, finely roughly chopped 1 whole leek, trimmed and roughly chopped 1 carrot, peeled and roughly chopped 100g/3½oz tomato purée 50g/1¾oz plain flour 1 head of garlic, left whole 5 thyme sprigs 2 rosemary sprigs 1 tbsp Bajan spice mix 300g/10½oz kid goat rolled loin 300g/10½oz kid goat rolled loin 1 tbsp butter1 yellow plantain, peeled and roughly chopped1 courgette, sliced3 broad bean pods, double podded3 plum vine tomatoes, peeled, deseeded and finely diced1 banana shallot, peeled and finely diced3 mint leaves, finely chopped3 lovage leaves, finely chopped 100ml/3½floz rapeseed oilsalt and freshly ground black pepper 1 tbsp butter 1 yellow plantain, peeled and roughly chopped 1 courgette, sliced 3 broad bean pods, double podded 3 plum vine tomatoes, peeled, deseeded and finely diced 1 banana shallot, peeled and finely diced 3 mint leaves, finely chopped 3 lovage leaves, finely chopped 100ml/3½floz rapeseed oil salt and freshly ground black pepper Method 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 sauceMix together the tomatoes shallots, lovage, mint and rapeseed oil and season with salt and pepper.Slice the goat and put onto a large serving platter. Pour over the sauce and top with the vegetables. Garnish with the tomato salad and serve. 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 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. 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. 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. 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. 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 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. Mix together the tomatoes shallots, lovage, mint and rapeseed oil and season with salt and pepper. Slice the goat and put onto a large serving platter. Pour over the sauce and top with the vegetables. Garnish with the tomato salad and serve. Slice the goat and put onto a large serving platter. Pour over the sauce and top with the vegetables. Garnish with the tomato salad and serve.