Saturday Night Home Made Take Away

Goat Curry

Chef James has been honing his skills making authentic Indian Curries and this is one of his guests' favourites. It can be made with any meat - although goat tastes best - or as a vegetarian dish just leaving out the goat at the relevant moment. 

GOAT CURRY RECIPE

SERVES 6

4 0 5 tbsps. cooking oil
1 large onion, finely chopped
½ inch cube of ginger, peeled and finely chopped
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
5 small ripe tomatoes, skinned and chopped or 600g of chopped tomatoes
1 kg fresh goat cubes

100g to 150g each of vegetables such as carrot, green beans and diced potatoes may also be added.
2 cups water
2-3 whole fresh chilies
1 tsp garam masala
1 tsp salt to taste
1 tsp chopped coriander leaves for garnish

Time preparation takes 30 minutes cooking takes 1 hour and 30 minutes.

Method

1. Heat the oil over medium heat and fry onions until they are lightly browned 3-5 minutes

2. Add ginger and fry for 30 seconds.

3. Adjust to low heat and add turmeric, coriander, cumin and paprika stir and mix well.

4. Add the goat cubes stirring continuously for 2 minutes until the goat cubes are completely coated with the spices.

5. Add tomatoes, chilies, vegetables, and water and bring to boil cover and simmer for 30 minutes.

6. Add garam masala and salt mix well and simmer for 1 hour until goat cubes are tender.

7. Put the curry into a serving dish and sprinkle chopped fresh coriander leaves on top

Serve with nan bread, chapattis, spiced rice with cardamoms and caraway seeds, and/or spinach. 

Karibu

James x