Ingredients

• 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 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
• 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

Directions

• 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.