Fiji goat curry

Step 1: Rub 3 ⅓ lb bone-in goat (or mutton), cut into pieces with half the 1 ½ tbsp Fijian or Madras curry powder, 1 tsp ground turmeric and 2 tsp salt. Cover and marinate in the fridge for at least 1 hour or overnight.

Step 2: Heat 4 tbsp vegetable oil in a heavy pot over a medium heat and add 1 tsp brown mustard seeds, 1 tsp cumin seeds and 10 curry leaves; let them splutter for 30 seconds.

Step 3: Add 2 onions and fry for 10–12 minutes until deep golden. Add 6 cloves garlic, 2 tbsp fresh ginger and 2 green chillies for 2 minutes.

Step 4: Stir in the rest of the 1 ½ tbsp Fijian or Madras curry powder with a splash of water and fry until the oil separates, then add 2 tomatoes and cook to a paste.

Step 5: Add the goat and fry on a medium-high heat for 10–15 minutes, turning, until browned and coated.

Step 6: Pour in 3 ¼ cups hot water, cover and simmer gently for 1¼ hours, stirring now and then.

Step 7: Add 1 ⅛ lb potatoes and cook, covered, for 25–30 minutes more, until the meat is very tender and comes away from the bone and the potatoes are soft. Stir in 1 tsp garam masala and 2 tbsp chopped coriander and serve with roti or rice.