Скачать или смотреть Don't Use Spice Until You Watch This Video

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Spice can be intimidating for a lot of home cooks, especially Basic Mitch. In this video I will show you how I use spice in my cooking to create complex and rich flavours, as well as recommend what I think you should keep in your pantry at all times.

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RECIPE: Goat Curry

Ingredients
Jamaican Curry Powder
1½ tbsp ground turmeric
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp yellow mustard powder
1 tsp ground ginger
1 tbsp ground pimento (allspice)
1 tsp chilli powder
½ tsp ground cinnamon
½ tsp ground black pepper

Curry
1kg goat shoulder, bone in, cut into chunks
2 spring onions, finely chopped
6 cloves garlic, finely grated
4cm piece fresh ginger, finely grated
1 scotch bonnet chilli, finely chopped
juice of 2 limes
2 tbsp coconut oil
jamaican curry powder (from above)
1 white onion, finely chopped
1 scotch bonnet chilli (optional), sliced
500ml (2 cups) water
sliced spring onion, to garnish

Method
1. Combine all the spices for the curry powder in a medium bowl and mix well. Set aside.
2. Place the goat in a large bowl, along with the spring onions, garlic, ginger and chilli. Mix through, then squeeze over the lime juice and stir through 1 tablespoon of the curry powder you just made.
3. Mix the goat well through the marinade, then cover and refrigerate for 1½ - 3 hours.
4. Heat the coconut oil in a heavy based saucepan over medium heat. Add 3 tablespoons of the curry powder and cook to bloom, stirring constantly, until fragrant.
5. Stir in the onion and cook for a few minutes until soft. Add the scotch bonnet, if using.
6. Add the goat to the saucepan and mix through the onion and spice mixture. Cover with a tight fitting lid, reduce the heat to medium low and cook for 10 minutes.
7. Uncover and stir the goat well, then pour in the water. Stir until well incorporated, then place the lid back on and cook on low heat for 3 hours, until fall apart tender.
8. Uncover the saucepan and stir in the remaining curry powder. Remove from the heat and taste for seasoning.
9. Serve curry on some steamed rice or with rice and peas. **Garnish with some extra sliced spring onions.

TIMESTAMPS:
00:00 Intro
01:46 Garam Masala
04:06 Tex Mex Blend
06:34 Curry Powder
10:31 Andy’s Rub
14:35 Andy’s Spice Essentials

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Director, Chef and Host: Andy
Producer: Caleb Dawkins
Videographer: Ben Hasic
Editor: Liam Craig
Kitchen Manager: Sarah Allchurch