Don't Use Spice Until You Watch This Video

Head to https://squarespace.com/andycooks to save 10% off your first purchase of a website or domain using ANDYCOOKS 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. MY PRODUCTS: https://bit.ly/AndyCooksEssentials MY COOKBOOK: https://bit.ly/3WVoXAN 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 FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Website with all my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Producer: Caleb Dawkins Videographer: Ben Hasic Editor: Liam Craig Kitchen Manager: Sarah Allchurch