Menu
Menu
25 mins
1 Hour 25 mins
This Goat Curry is perfect for a family get together or a special occasion or even just for a Friday night dinner! It serves 6 people and is so tasty you may not get rid of them afterwards, so beware!
| 800g | Diced goat meat |
| 40g | Oil |
| 170g | Sliced Onion |
| 25g | Garlic (or 3 – 4 Garlic Cloves Chopped) |
| 30g | Finely chopped fresh ginger |
| 1x | Fresh Green Chilli (sliced) |
| 30g | Medium Curry Powder (add more if you prefer) |
| ½ tsp | Salt (to taste) |
| 1 tsp | grd Garam Masala |
| 1/8th tsp | Ground turmeric |
| 1/8th tsp | Ground All Spice |
| 1 tsp | Ground Cardamom |
| 1 tsp | Ground Coriander |
| 1 tsp | Ground Cumin |
| 8g | Fresh Coriander (chopped) |
| 1 tsp | Fresh Thyme )chopped) |
| 28g | Tomato puree |
| 640mls | Water |
| 30g | Lamb Stock (3x Lamb stock cubes) |
| 1tsp | Dark Muscovado Sugar |
| 400ml | Coconut milk (1 x tin) |
| 21g | Coconut Oil |
| 400g | Diced Tomatoes (1 tin) |
Season meat with a little of the salt.
Add oil to a heavy casserole pan and heat
Add sliced onions, cook for approx. 4-5 mins or until lightly caramelised
Add garlic, ginger, chilli & continue to cook for 2 mins
Add meat & continue to fry for 2-3 mins, add curry powder, salt all other spices then add fresh coriander & thyme
Add tomato puree, ¾ of water, lamb stock cube, sugar, coconut milk, coconut oil & diced tomatoes stir well
Take out of oven, add chickpeas, place back in oven cook for a further 15-20 mins
Bring to the boil, place a tight-fitting lid on top & cook in pre-heated oven at 180°c gas mark 5 for approx.1hr-45mins-2hrs. Check half way through cooking and add remainder of water. Serve with rice, naan or roti breads
Add or reduce chilli and curry powder as required
You can purchase your diced goat meat from our website, all other ingredients can be purchased form any decent supermarket.
