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Bajan Curry Powder

Bajan Goat Stew is a traditional Bajan (from Barbados) recipe the classic curry-style stew of goat meat with mixed vegetables. The full recipe is presented here and I hope you enjoy this classic Bajan version of: Bajan Goat Stew.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurrySpice RecipesVegetable RecipesBarbados Recipes

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The original recipe here uses goat meat, but you can just as readily use lamb or mutton. In South Africa I even made this with kudu. This is always called a 'stew' but as the green seasoning that's integral to the flavours of the dish contains curry powder, I'm minded to add the recipe to my list of curry dishes.

Ingredients:

500g, goat shoulder, cut into 4cm cubes
3 cloves Garlic, minced
sprig Thyme, leaves picked (or ½ tsp dried thyme)
sprig Marjoram, leaves picked (or ½ tsp dried marjoram)
1 large Onion, finely chopped
2 sticks Celery, finely sliced
1 tbsp Bajan Green Seasoning, (see separate recipe below)
dash of hot pepper sauce
2 tbsp Brown Sugar
25g Butter
½ tbsp Plain Flour
1 Carrot, peeled and diced
1 large raw Beetroot, peeled and diced
3 small green Bananas, peeled cut into 3cm chunks
1 Bouquet Garni, (Bay Leaf, Thyme and Marjoram)
½ Oxo Beef Stock cube

Method:

Wash and dry the goat meat pieces. Pat dry toss with the garlic, herbs, crumbled half stock cube, onion, celery, Bajun green seasoning and pepper sauce.

Place a dry pan over medium heat and when hot add the sugar. Cook briefly and when it caramelises, add the lamb mixture, stir and fry very gently for a few minutes. (The cooking of the sugar should be very brief and it needs to darken but must not burn, otherwise the dish will have a bitter flavour.)

Add the butter and flour into the pan and mix in well. Next add the carrot, beetroot, green banana pieces and bouquet garni (or bay leaf and a teaspoon each of dried thyme and marjoram).

Pour over enough boiling water to cover all the ingredients and bring back to the boil. Reduce the heat and simmer for 15-20 minutes or until meat is tender, topping up the pan with a little more water during cooking if necessary.

Serve with rice. Garnish with a little parsley if you wish.