Curry Goat

Blitz the onion, ginger and garlic to make a puree. Heat the oil in a casserole dish and cook the puree for 5 mins to soften. Add the curry leaves, chillies, thyme, 2 tsp salt and the curry leaves. Cook for 4 mins.
Tip the goat into the pan and cook for 5 mins to brown all over, then add the chopped tomatoes and stock, then simmer for 10 mins. Cover with the lid and cook on a low heat for 2.5 hours, removing the lid for the last 30 mins. Add the beans and heat through for 5 mins. Stir in the lemon juice and coriander, and serve with flatbreads or rice.

3 hrs

4 serving

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