Preparation time
less than 30 mins
Serves
Serves 4
By Ryan and Liam Simpson-Trotman
From Saturday Kitchen
For the Bajan spice mix
- 8 dried scotch bonnets
- 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
For the Bajan curry sauce
- 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
For the kid goat
- 300g/10½oz kid goat rolled loin
For the vegetables
- 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 sauce
Mix together the tomatoes shallots, lovage, mint and rapeseed oil and season with salt and pepper.
Slice the lamb and put onto a large serving platter. Pour over the sauce and top with the vegetables. Garnish with the tomato salad and serve.