Helen RandellGoat Curry
March 21st 2011 10:04
Our local butcher had sides of goat for sale recently, and the price really was too good to pass up. Very similar to a lamb, we had cuts of goat chops, rack of goat and a leg of goat. There was also some goat shoulder, which straight away we knew we should make a goat curry from.
I am pretty sure this recipe was taken from a Gordon Ramsey book I once borrowed. It has a wonderful amount of spice in it, without the 'hot' mouth feel that many curries (particularly those you make with a proper chilli paste) have. We doubled the recipe and had some leftovers for lunch the next day - which I would thoroughly recommend!
As another side note, this is the first time I have used any of my curry leaves - I'll have to get on to that and use more from my lovely curry plant.
Goat Curry
- Serves 4
1kg goat shoulder, cubed
3 tbsp olive oil
1/2 tsp turmeric
1/2 tsp cumin powder or seeds
1/2 tsp mustard seeds
1 cinnamon stick
2 star anise
4 cardamon pods, lighting crushed
1 tsp brown sugar
a few curry leaves
400g tin chopped tomatoes
400ml chicken stock
handful coriander leaves to garnish
Chilli paste
1 small onion, roughly chopped
4 garlic cloves, peeled
4 small chillies, deseeded and roughly chopped
3cm piece of ginger, roughly chopped
sea salt
3 tbs peanut oil
To make the chilli paste, put all the ingredients into a small food processor and whiz to a fine paste. Set aside.
Heat half the oil in a wide saucepan and brown the meat in two batches. Tip the chilli paste paste into the pan and stir over medium heat for 2-3 minutes until fragrant. Return all meat to the pan.
Add the dried spices, sugar and curry leaves. Continue to stir for another minute. Add the chopped tomatoes and stock to the pan and stir well. Reduce the heat to the lowest setting. Cover and cook slowly for 3-4 hours until the meat is tender. (I actually transferred the whole lot to my slow cooker while we were out and let it cook for about 7 hours on low, then stirred in a little cornflour and water and set it to high for an additional hour).
Remove lid and simmer for 20-30 minutes until curry has reduced and thickened. Serve with plain, boiled rice, coriander leaves and some natural yoghurt.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
I sent this to a friend of mine in the US who worships and loves goats - they are his favourite animal - he was very distressed hahahaha.
Comment by Helen Randell
Rough Cooking
You should give Goat Wednesdays a shot - it's pretty easy to cook really - just do what you would normally do with lamb.
Good luck with it!