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