Matt Tebbutt served up tasty curried goat with rice and peas on Saturday Kitchen.

The ingredients are: 1kg goat meat on the bone, chopped into 10cm pieces, 2 tbsp vegetable oil, 1 onion, sliced, 6 spring onions, chopped, 4 garlic cloves, chopped, 2 tsp minced fresh root ginger, 2 bay leaves, 1 tsp black peppercorns, 4 tbsp curry powder, 1 tbsp allspice, 1 tsp white pepper, small bunch thyme, 1 Scotch bonnet chilli, left whole and pierced, 1 tbsp tomato purée, 500ml chicken stock, 3 potatoes, peeled and chopped, salt and freshly ground black pepper and rice and peas, to serve.
30g dark brown sugar.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.