Goat curry recipe
Goat is a fabulous meat and woefully ignored. Certainly the Indian, African and Caribbean communities are wisely tucking in, but this country as a whole hasn’t yet developed a taste for it. If you still don’t want to give it a try, replace goat with mutton. You are most likely to find both of them in Halal butchers.
Ingredients
- 2 kg Boned leg or shoulder of goat or mutton, trimmed and cut into 5cm pieces
- 6 Fat garlic cloves, peeled and finely sliced
- 6 Fresh bay leaves
- 2 Cinnamon sticks
- 10 Black peppercorns
- 2 tsp Mild curry powder
- 1 tsp Ground allspice
- 0.5 tsp Ground cloves
- 0.5 Nutmeg, finely grated
- 1 or 2 Scotch bonnet chillies or 1-2 long red chillies, trimmed and chopped (with seeds)
- 5 tbsp Malt vinegar
- 6 tbsp Sunflower oil
- 2 Large onions
- 2 x 400g Tins chopped tomatoes
- 1 tbsp Heaped, flaked sea salt
- 1 tbsp Heaped, dark muscovado sugar
- 1 tbsp Black treacle
- 150 ml Cold water
- 4.4 lbs Boned leg or shoulder of goat or mutton, trimmed and cut into 5cm pieces
- 6 Fat garlic cloves, peeled and finely sliced
- 6 Fresh bay leaves
- 2 Cinnamon sticks
- 10 Black peppercorns
- 2 tsp Mild curry powder
- 1 tsp Ground allspice
- 0.5 tsp Ground cloves
- 0.5 Nutmeg, finely grated
- 1 or 2 Scotch bonnet chillies or 1-2 long red chillies, trimmed and chopped (with seeds)
- 5 tbsp Malt vinegar
- 6 tbsp Sunflower oil
- 2 Large onions
- 2 x 400g Tins chopped tomatoes
- 1 tbsp Heaped, flaked sea salt
- 1 tbsp Heaped, dark muscovado sugar
- 1 tbsp Black treacle
- 5.3 fl oz Cold water
- 4.4 lbs Boned leg or shoulder of goat or mutton, trimmed and cut into 5cm pieces
- 6 Fat garlic cloves, peeled and finely sliced
- 6 Fresh bay leaves
- 2 Cinnamon sticks
- 10 Black peppercorns
- 2 tsp Mild curry powder
- 1 tsp Ground allspice
- 0.5 tsp Ground cloves
- 0.5 Nutmeg, finely grated
- 1 or 2 Scotch bonnet chillies or 1-2 long red chillies, trimmed and chopped (with seeds)
- 5 tbsp Malt vinegar
- 6 tbsp Sunflower oil
- 2 Large onions
- 2 x 400g Tins chopped tomatoes
- 1 tbsp Heaped, flaked sea salt
- 1 tbsp Heaped, dark muscovado sugar
- 1 tbsp Black treacle
- 0.6 cup Cold water
Details
- Cuisine: Caribbean
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 200 mins
- Cooking Time: 180 mins
- Serves: 8
Step-by-step
- This quantity should serve between 8-10 people. Put the meat in a large bowl and add the garlic, bay leaves, cinnamon, peppercorns, curry powder, allspice, cloves, nutmeg and chillies. Rub the spices into the pieces of meat with 3 tablespoons of the vinegar. Cover and leave to marinate in the fridge for at least 3 hours and up to 12.
- Preheat the oven to 170°C/325°F/Gas 3. Heat 2 tablespoons of the oil in a large frying pan and fry the meat with the garlic and spices in 3 or 4 batches until the meat is browned on all sides, adding more oil when necessary. Do not allow the garlic to burn. Transfer the meat and garlic to a large, lidded flameproof casserole.
- Peel and slice the onions. Add a little more oil to the frying pan and cook the onions until softened and lightly coloured. Tip them into the casserole. Deglaze the frying pan with the remaining malt vinegar, stirring to lift the sediment from the bottom; pour over the meat. Add the tomatoes, salt, sugar, treacle and water. Bring to the boil.
- Cover with a lid and transfer to the oven. Cook for 2-21/2 hours until the meat is very tender. Serve with rice that has been boiled, then fried with a little onion and some cooked black-eyed or red kidney beans. It is imperative that the curry be served with good and violent chile sauce and cans of ice-cold lager.
Also worth your attention:
More recipes from Valentine Warner
Book: What to Eat Now, Spring & Summer
Publisher: Mitchell Beazley
You should be eating goat meat
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