GOAT CURRY

This is a fantastic curry and makes a change from the standard, the fact that the meat is on the bone makes a huge difference and fabulous depth of flavour.

 

 

INGREDIENTS

 

2 kg goat on the bone

Juice of 6 limes

5 tbsp mild curry powder

3-5 tbsp of coconut oil

4 tbsp all purpose seasoning

1ltr chicken stock

2 onions finely chopped

2 inch ginger grated

2 habanero chillies chopped

4 cloves of garlic grated

 15 all spice berries

1 red pepper diced

1 green pepper diced

3 large king Edward potatoes peeled and chopped

FINISHING TOUCHES

1-2 tbsp curry powder (optional)

5 spring onions finely sliced

large handful of chopped fresh coriander

small handful of flat leaf parsley chopped

salt and pepper to season

fresh lime juice to season

 

MARINATE THE GOAT

 

If you can marinate the goat over night it does make a difference, but if not a few hours will suffice.  Coat the goat in the curry powder and lime juice, and rub in well, leave to marinate.

 

ONE POT COOKING

 

Heat the coconut oil and brown off the goat in batches, once browned off add the onion and gently pan fry for a few minutes, add the all spice seasoning, garlic, ginger, chillies and spice berries, stir in well and then add the chicken stock and cook on a gentle simmer for 3-4 hrs, stirring regularly to ensure that the goat does not stick to the bottom of the casserole dish.  After 3hrs add your potatoes.

 

When the meat is almost falling off the bone, take off the lid and taste, you may want to add a little more curry powder or lime and then season with salt and pepper to taste.  I like to reduce my curry sauce to a medium thick consistency so that I can scoop the sauce with my chapatti breads.

 

 

FOR THE CHAPATTI'S

 

chapatti flour brown

salt

tepid water

 

Take 2 handfuls of the chapatti flour and a big pinch of salt, mix together and slowly add enough tepid water to bring it together, more than you will think, you want a nice soft dough.  Knead folding in air for until the dough is smooth and springy.  Divide into balls, slightly bigger than a golf ball and roll out into a thin circle, then if you have a gas cooker turn the gas up to medium and just drop the chapatti on to the open flame, leave for 10 seconds and using tongs turn over, repeat a few times until puffed up and slightly charred, if like me you don't have a gas ring then heat a dry griddle pan and cook for approx 1 minute on each side until puffed and charred.  Keep warm wrapped in a tea towel and enjoy.  Food eaten with your hands is so much more sensual and exciting than using a knife and fork, albeit messy but marvellous.