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curry goat with rice and peas

INGREDIENTS
3n(O a%\|2^/Zo 1 tbsp ground coriander
$?u(x~;F_y0m 1 tsp ground black pepper2G
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4 cardamom pods}TajAB ZS H
½ tsp ground fenugreek
lu_E,_h ^M 1 tsp ground cinnamon
1~E T3Hm*Q"d 1 tsp ground ginger)lthR0p/Z'L#e q
1 tsp ground turmeric%J!kP!k,W/X!d.e)IV
2 large tomatoes, skinned and roughly chopped
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2 onions, finely choppedf3|3A2{s&l
1-2 Scotch bonnet chillies, deseeded and finely chopped
u+Aoccy{U A few good sprigs of thyme
2fFar'B A good bunch of coriander (leaves and roots)6w:^#@"]/~-U@%cj%m!B
2 tbsp HP sauce
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z*V 500g goat shoulder cut lean and into bite sized chunksod/xp W
1 tbsp olive oilGs'jkgl
500ml fresh chicken stock
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More fresh coriander to servet\4~7daW,H*xn
For the rice
o+x9s"F`g"NN1s%y[ 200g basmati ricegN2J\
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200g canned black beans or red kidney beans, drained
6S3j-k^X 1 scotch bonnet chilli
N@"|y"S5I\M A few sprigs of thyme
s0o4en7e4\ 1 spring onion, trimmed and cut into 2 horizontally
rA*F1?0t3Y$M ½ tsp sea salt~8VSx_{
METHOD
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6Me-r,~!E+vK How to make a curry goat with rice and peas
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S:Z VW.i 2. Add the meat to the marinade, rubbing the marinade in well with your fingers. You should spend a bit of time over this, working the spices into the meat and enjoying the smell that rises from the bowl. Cover and leave in the fridge for at least 6 hours, or overnight.
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3. Remove the meat from the seasoning, knocking off any loose bits of onion or tomato Heat a large pan, then fry the meat in batches in the oil until it is nicely browned.
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4. Transfer the goat to a large casserole pot. Tip the remainder of the marinade into the frying pan and saute for 5 minutes or until the onions have softened and are starting to go golden then add to the meat in the pot.
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8H)rWAGo1w0XFdxQ 5. Deglaze the pan with a little water and add these juices to the pot, along with the stock. It should just be enough to just cover the meat. Add the salt. Bring to the boil, then turn it down to the gentlest possible simmer for 2 ½ hours or until the meat is meltingly tender. Serve sprinkled with the chopped coriander leaves.T)w&S6E"I

5n)n#B8_Y8{!g/hck 6. For the rice, place all the ingredients into a pan, then cover with 1 centimetre of water. Cover with a lid then bring to the boil for 7 minutes or until almost all the liquid has been absorbed, then turn the heat off and allow the rice to steam for 10 minutes. Serve with the curried goat.