Goat Curry

While it is super-hot in the UK at the moment it is no excuse not to have spicy food. You can make this with shin of beef but goat gives this dish an earthy authentic taste. While this dish does have scotch bonnets in, I leave them whole so you don’t blow your head off! I suggest using the yellow chillies because you can find them after cooking - avoiding a deadly burn. Make the effort to get the goat I picked mine up from Leeds farmers market and I’m pretty sure that you can pick it up at farmer shops and you know meat places.

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  What you need:
  
  

  • 500g goat meat
  • 2 onions
  • Chicken stock
  • 1 tsp turmeric
  • 1 tsp coriander seeds
  • 1 tsp garam masala
  • 4 curry leaves
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • 2 scotch bonnets
  • Creamed coconut 
  • Black eyed peas
  • Spring onion
  • 1 Lime
  • Chopped coriander
  • 3 tbsp natural yoghurt

  
  

  How to make it:
  
  

  1. Toast the whole spices (coriander, cumin and mustard seeds) together in a dry pan over a moderate heat until you can smell the aroma of them. Put them in a pestle and mortar to finely grind them and add the rest of the spices minus the curry leaves. 
  2. Mix with the yogurt to create a marinade for the goat meat leave at least for a few hours but preferably overnight if you have time.
  3. Brown off the marinated meat in a hot pan with some vegetable oil, in small batches to ensure the temperature of the pan does not drop, which would prevent browning. Set aside the fried meat.
  4. Chop the onions into thin slices and add to the pan with a pinch of salt. Cook over a low temperature until they soften and start to darken, taking on a jammy texture. 
  5. Return the meat to the pan. Pierce the scotch bonnets and add these to the pan to be removed later. They will act like a spice teabag, providing a less intense heat so infamous with these chillies. Add enough chicken stock to cover all of the meat, cover with a lid and gently simmer until the meat is tender. This may take around 2 hours.
  6. If you are using dried peas like me, you can add them to the pan earlier to cook them in the curry. If you have opted for the tinned variety add them about 10 minutes before the curry is ready to warm them through and make sure they don’t turn to mush.
  7. Remove the scotch bonnets – so no one gets a nasty surprise in their portion – and stir in some fresh chopped coriander, lime juice and seasoning to taste. Sprinkle with spring onion and serve alongside rice.