I adapted another recipe to make it suitable for the slow cooker. This is also fab using mutton, but if you can get goat it is so worth it. I've found a supplier locally who does it (Madina General Store, Hatfield Road, St Albans) - what a find! I only went in for some scotch bonnets and curry leaves! (Wasn't able to source scotch bonnets or fresh curry leaves from either Morrisons or Sainsburys locally)??
1 large onion, chopped
10 garlic cloves, chopped
100g ginger, peeled and chopped
a little vegetable oil (I was the spray version)
2 scotch bonnet chillies chopped (I used a red and a yellow)
Small handful of curry leaves - more Asian than Caribbean but it works
3 sprigs of thyme
4 tbsp mild curry powder
750g mutton or goat (I used shoulder)
400g can chopped tomatoes
150ml lamb stock
400g can of beans of your choice, drained,I used pinto
juice of half a lemon
Small bunch of coriander, chopped, plus a little more to garnish
Pre-heat the slow cooker to low.
Blend the onion, garlic and ginger in a food processor to form a paste.
Heat the oil in a frying pan and add the onion paste, frying for a couple of minutes.
Add the chillies, curry leaves, curry powder and meat and stir until browned.
Pour mixture into the slow cooker, add the tomatoes, stock and beans and stir.
Cook for 6-8 hours until the meat is moist and tender.
Add the lemon juice and coriander and serve with roti breads (if you can source them), or rice or salad of your choice.
Simply delicious, and Chris said it was my best curry ever! Fine accolade indeed.