Goat Curry

Goat, slow cooked in herbs and spices until the meat falls off the bone and the sauce is rich and thick. Serve with fluffy steamed rice and chopped Coriander.

PREP TIME

30

minutes

TOTAL TIME

180

minutes

SERVINGS

4

Serves

PREP TIME

30

minutes

TOTAL TIME

180

minutes

SERVINGS

4

servings

Ingredients

  • 200

    g Ghee

  • 2

    kg Goat Leg, cut widthways into large chunks through the bone (ask your butcher!)

  • 2

    tbsp Ground Coriander

  • 2

    tbsp Ground Turmeric

  • 2

    tbsp Ground Cumin

  • 1

    tbsp Medium Heat Chilli Powder

  • Sea Salt & Black Pepper

  • 1

    Large Bunch Coriander, leaves and stems seperated

  • 2

    " Knob of Ginger, peeled and roughly chopped

  • 4

    Cloves Garlic, roughly chopped

  • 2

    Red Onions, cut into large cubes

  • 2

    tbsp Tomato Puree

  • 2

    tbsp Vindaloo Paste

  • 15

    Curry Leaves

  • Freshly Boiled Water

Directions

Transfer the goat meat into a large stainless steel bowl. Add the dry spices, and a good grind of sea salt and black pepper. Get your hands in there and give it a good toss to coat, rubbing the spices into the meat as you go. Leave for 30 minutes to marinate and reach room temperature. Next transfer the coriander stems, ginger, garlic and one of the onions into the bowl of a food processor. Pulse until it has come together into a coarse paste. Heat the ghee in a large pot over a high heat. When it begins to smoke, add the remaining onion and cook for 2-3 minutes until softened. Next add the processed paste and cook for a further 1-2 minutes until fragrant. Tip the meat and the spices into the pot and stir to coat in the hot oil. Fry for 10 minutes until browned all over, scraping bits that stick from the bottom of the pot as you go. Finally add the tomato and vindaloo pastes and cook out for a minute. Sprinkle half of the coriander leaves into the pot (reserving remaining leaves for garnish) and pour over enough boiling water to cover. Add curry leaves, increase heat to high and cover. Immediately reduce the heat to lowest possible and leave to simmer away for 2 hours, skimming excess oil from the surface half way through. After this time, remove the lid and increase the heat to medium-high. Rapidly cook for 30-40 more minutes until the sauce has reduced to a thick consistency and the meat is sliding off the bones. Serve scattered with remaining Coriander leaves, rice and Naan.

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