Goat Curry

Chop the onions and garlic. Seed and finely slice the chilli. Quarter, seed and chop the tomatoes. Slice the coriander, roots, stems and leaves. Roast the whole spices on a hot dry frying pan for 2 minutes, then mix them in a food processor or grinder. Cut the goat meat into big cubes, rub it with all the other ingredients, except the oil, and marinate it for at least 6 hours. Remove the meat and knock off the bits of the marinade. In a heavy-based frying pan, brown it in very hot oil. Do it in batches, to avoid overfilling the pan. Transfer to a large saucepan. In the same frying pan, stir-fry the rest of the marinade until the onions are soft. Deglaze it with a bit of water and pour everything into the saucepan. Cover with water, season lightly with salt and bring to the boil. Turn down the heat, skim, and simmer for 2h, until the meat is tender. Adjust seasoning with salt, pepper and sprinkle with the more coriander leaves before serving. Garnish with steamed rice and fried plantain.