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Goat curry with Bajan spices

Fruit and vegetables

8 tbsp dried thyme
4 tbsp dried parsley
8 tsp onion powder
8 tsp garlic powder
15 dried lime leaves, left whole
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
1 head of garlic, left whole
5 thyme sprigs
2 rosemary sprigs
1 yellow plantain, peeled and roughly chopped
1 courgette, sliced
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

Tins, packets and jars

8 dried Scotch bonnet chillies
50g/1¾oz plain flour

Cooking ingredients

4 tbsp sweet smoked paprika
4 tbsp allspice berries
4 tbsp black peppercorns
8 tsp ground ginger
12 tsp sea salt
2 tsp cloves
2 tsp ground cinnamon
4 tsp cumin seeds
2 tsp turmeric
4 tsp curry powder
2 litres/3½ pints beef stock
100g/3½oz tomato purée
100ml/3½floz rapeseed oil
salt and freshly ground black pepper

Dairy, eggs and chilled

1 tbsp butter

Meat, fish and poultry

250g/9oz goat scrag-end and bones, cut into pieces
500g/1lb 2oz goat leg and bones, cut into pieces
300g/10½oz kid goat rolled loin

Other

1 tbsp Bajan spice mix
3 broad bean pods, double podded

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