How to make it: Brian Benjamin's curried goat recipe

Brian Benjamin, owner and chef of Grenada restaurant BB's Crabback, offers his take on the classic Caribbean staple

Tuesday, April 2, 2019,
By Brian Benjamin
Brian Benjamin
Brian Benjamin's recipes have passed through generations
Photograph by Daysant

My grandmother is my greatest cooking influence. In her kitchen, I learned how to put character into food. My recipes build on a foundation that was laid down by generations — passed through families but always with the encouragement to try new things. Grenada is an amazing spice island and I use these in my curried goat, which is one of the most popular dishes in my restaurant, BB's Crabback — in fact, Marco Pierre White once said it was the best in the Caribbean. 

5½ tbsp vegetable oil
80g butter
1 large onion, sliced
4 large garlic cloves, crushed
3 tbsp mild curry paste
4 cloves
4 green cardamom pods
2 tsp turmeric
2 tsp cumin seeds
30g fresh ginger, finely chopped
80g tomato puree
3 borden leaves (or substitute bay leaves)
175g coconut cream
500g goat or mutton, cut into cubes
Salt and ground black pepper

1 // Heat the oil and butter in a saucepan, then add the onion and cook until transparent.

2 // Add the garlic, curry paste and spices and fry briefly to release their flavours and aromas.

3 // Now add the tomato puree, borden (bay) leaves, coconut cream and 300ml water and stir.

4// Finally, add the cubed meat. Bring the mixture to a boil, then reduce the heat and simmer over a very low heat for 3½ hours until the meat is tender. Season to taste before serving.


Published in the November 2018 issue of National Geographic Traveller (UK) 

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