Curry Goat
Curry Goat



  • 1 chopped onion
  • 10 garlic cloves
  • 100g chopped ginger
  • 100ml veg oil
  • 2 chillies, chopped
  • 6 curry leaves
  • 3 thyme sprigs
  • 4 tbsp mild curry powder
  • 700g goat shoulder, diced
  • 400g tin of chopped tomatoes
  • 300ml lamb stock
  • 400g tin of kidney beans
  • ½ lemon, juice only
  • Small bunch of coriander, chopped
  • 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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