Illustration: Zoe More O’Ferrall for the Guardian Jamaica’s classic curry goat was the reggae legend’s choice of wedding day breakfast.Bob Marley breakfasted on curry goat the day he married his wife, Rita.
Marinade 1.2kg of goat meat, on the bone and cut into chunks, for at least two hours in the juice of a lime, two teaspoons of red-wine vinegar, a half-teaspoon of salt, a teaspoon of black pepper, two sliced onions, four sliced garlic cloves, half a chopped red chilli (or to taste), a thumb of ginger, peeled and chopped, 12 allspice berries, lightly bashed, and a tablespoon of mild curry powder (Jamaican, ideally). Heat a little oil in a large pan and brown the meat on high heat for five minutes, then lower the heat, cover and sweat for 15 minutes. Add four thyme sprigs, 500ml beef stock and three chopped spring onions. Simmer for three or more hours, stirring occasionally, until the meat is very tender. Reduce excess liquid and skim off fat. Add chilli or salt to taste, and serve with rice and peas or flatbreads.