Baby goat is such a fantastic protein to work with. Many may not have not tried it but it’s so delicious and when cooked well, can make an impressive dish.
I bought some diced goat from the Venison Farm in Margaret River when I was down there recently so started researching goat curry. When I came across this recipe from BBC Good Food I decided to give it a go…as with all of the recipes I post on this blog, I have modified it for my personal health needs.
This is a great meal to impress at a dinner party. Enjoy!
1 large onion, roughly chopped
2 garlic cloves
100g ginger, chopped
100ml olive oil
2 chillies, chopped
small handful curry leaves
3 thyme sprigs
4 tbsp mild curry powder
700g mutton or goat shoulder, diced
400g can chopped tomatoes
300ml lamb or beef stock
juice ½ lemon
small bunch coriander, chopped
Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.
Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs – remove the lid for the final 30 mins of cooking.
After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve cauliflower or basmati rice and Raita.
Dairy Free Raita
2 Lebanese cucumbers grated
2 cups of Coyo coconut yoghurt (plain)
3 T lemon juice
2 T chopped mint
1/4 t salt
Combine all ingredients in a bowl and refrigerate, preferably overnight. Serve on top of the goat curry or as a delicious side dish to any indian based curry.