Slow Cooker Goat Curry

The evening before you want the curry: Wash the meat in cold water and remove the bones (you can leave a few bones if you don't mind them as they can help enhance the flavour too). Pat the meat dry with kitchen roll or a clean tea towel and put it in a large bowl. Add to the bowl the lemon juice, 2 tablespoons of Jamaican curry seasoning, the garlic, ginger and 1 of the onions chopped. Use your hands and rub the mixture together so all the meat is covered. Then cover the bowl with cling film and leave it in the fridge to marinate overnight.

Next day at least 5 hours before you want to eat: Heat the oil in a large fying pan so its hot but not smoking. Add the meat and fry it till it is lightly browned on all sides, around 2-3 minutes. Add any marinade juices that are left and the 1 tablespoon of plain flour, fry for around a further 1 minute. Put the browned meat in the slow cooker.

Chop the two remaining onions in half then chop into half rings, break the cauliflower florets up a little if they are large and chop the Scotch bonnet very finely. To the slow cooker, add the rest of the seasoning, the tomatoes and coconut milk. (If you are adding/using different vegetables add them raw now also.)

Turn the slow cooker onto the high setting for a 5 hour dish or low setting if you plan to leave it over 6 hours or all day... It can't be overdone so 8+ hours is no problem but will need 5 hours minimum for the meat to get really juicy and soft.

Tip Serve with basmati rice or try one of the other options mentioned above. This will also be great reheated the next day so put any leftovers in the fridge. As long as you used fresh and not previously frozen meat you can freeze this for later too, especially if you double the quantities... yum!