Jamaican Goat Tajine

Ola.

Foodfables' incredibly rugged but still sweetly sensitive brother here again with what I will try - and almost certainly fail - to make my regular Monday night post for the foodfable blog.

I spent most of last weekend in the kitchen in a futile attempt to mark my territory and reassert myself as the alpha male in the house. This chest beating exercise was brought by my parents moving into my house for two weeks while their renovations stride the last legs of their six month marathon.

Now, besides the negatives that this arrangement brought on - including a rather uncomfortable encounter involving a member of the opposite sex - there were some real pluses having them here. The most obvious being a much needed boost to my kitchen stocks.

Tonight I would like to share my Jamaican Jerk Tajine with Goat. Yes, strange I know but trust me. Lets start with the marinade.

1 Chopped Onion

1/2 Spring Onion

2 Chopped Chillies - if you are anything like me and love a bit of heat.

3 tbsp Soy Sauce

1 tbsp Olive Oil

1 tbsp Apple Cider Vinegar

2 tsp Thyme

2 tsp Raw Sugar

1 tsp Allspice - important

1 tsp Salt

1 tsp Pepper

1/2 tsp Nutmeg

1/2 tsp Cinnamon

1/2 tsp Crushed Cloves

Dash of Hot Sauce - I like lemon pepper hot sauce

Now the hard part. Blend, add to 1 kilogram of cubed Goat and leave to marinate overnight in the fridge.

Now onto the Tajine. It really isn't important to get this absolutely perfect in terms of quantities just use what you like. But here is a bit of a guide.

1 Banana sliced thinly lengthwise

1 Cup Kidney Beans

1/2 Pineapple Chopped roughly

1/2 Coconut sliced thinly

1 tsp Tamarind

1 tsp sliced Ginger

Toss the lot into the Tajine along with your very lovely smelling marinated Goat and put it in the oven at 140 - 150 degrees for four hours.

Serve with a little Guacamole and a slice of Lemon.

I am sorry I don't have a photo but next time I make one I will put it on. Next week perhaps I will go out for some dinner and let you know how it goes.