Rainforest Caribbean has introduced its premium, tender goat meat, perfect for creating your favourite hearty, home-cooked dishes. Now available in supermarkets islandwide, Rainforest Goat Meat brings delicious flavour straight to your kitchen.

Rainforest Curry Goat Patty

Prep time: 20 minutes

Inactive time: 8 hours

Cook time: 2 hours

Makes 12 patties (reduce recipe by half for 6 patties)

Ingredients:

• 4 lb Rainforest Goat Meat

• 2 teaspoons all-purpose seasoning

• 1 cup chopped scallion

• 3 tablespoons oil

• 2 tablespoons curry powder

• 1-2 cups of water (estimated)

For the marinade

• 1 Scotch bonnet pepper

• 1 cup scallion

• 10 garlic cloves

• 2 tablespoons ginger

• 1 tablespoon pimento leaves

• 2 tablespoons thyme leaves

• 2 tablespoons vinegar

• 2 tablespoons oyster sauce

Additional seasoning ingredients

• 2 tablespoons soy sauce

• 2 tablespoons onion powder

• 2 tablespoons smoked paprika

• 2 teaspoons black pepper

For the dough

• 5 ¼ cups flour

• 1 ½ teaspoon salt

• 3 tablespoons sugar

• 1 ½ stick salted butter

• 250 grams shortening

• 1 ¼ cup cold water

• 1 stalk of scallion

• 2 tablespoons ginger

• 1 egg

Method

1. In a blender add all the marinade ingredients and blend until smooth.

2. Pour the marinade over the defrosted goat meat mixture thoroughly, then add the paprika, onion powder, and black pepper. Mix then cover and set aside to marinate for at least 30 minutes.

3. Shred the shortening and butter and add to a bowl containing the flour, salt, and sugar.

4. Using your fingers, squeeze together the flour mixture along with the fats to create a bread crumb-like texture with clumps of butter and shortening throughout

5. Blend cold water with the ginger and scallion.

6. Pour this mixture into the flour mixture a little at a time until the flour comes together (I needed about half).

7. Reserve the remaining blended mixture.

8. Form the dough into a ball, cover, and place in the fridge overnight

9. Add some oil to a pot along with the curry powder, and allow it to cook for a few seconds.

10. Add the seasoned goat meat to the pot over medium heat, stir, and cover.

11. Repeat this process for about 20 minutes, the goat will cook and begin to spring its own juices.

12. Next, add boiling water to the pot to the level of the goat meat; you may need more or less water.

13. Cover and let the goat cook until fork-tender, stirring occasionally to ensure no sticking.

14. Once the goat is cooked, give it a final seasoning with the all-purpose seasoning and additional scallion.

15. Once the scallion is integrated, turn off the heat and allow it to completely cool.

16. Now remove the bones, the best way is to put on a pair of disposable gloves, get your hands in the meat and feel for the bones, removing one by one until the mix is boneless.

17. Place the boneless meat in the fridge with the dough to chill overnight.

18. The next day, preheat the oven to 400 degrees.

19. Remove the dough from the fridge and cut it into 12 equal pieces.

20. Dust the work surface with flour and roll each piece of dough flat, folding in thirds 2-3 times to create flaky layers.

21. Place a large scoop of meat in the centre of the dough, brush the edges with water, and fold over to seal.

22. Place on a lined baking tray and bake for 25-30 minutes.

Recipe and photos courtesy of Chantay Campbell-Neil

Rainforest Curry Goat Patty (Photo: Chantay Campbell-Neil)