Chef Simon's Goat Curry
This goat curry recipe has been tested and approved by our own chef Simon. In his own words - this recipe has a really nice balance of flavours & you can make it as hot or as mild as you like! If you have a pressure cooker, this recipe can be made in an hour!
5cm piece of ginger
6 cloves garlic
1/4 cup coriander, roots/stems
2-3 long red chillies
2 tbs Ghee
1 tps cumin seeds1/2 tsp black mustard seeds
1/2 tsp fenugreek seeds
1 cinnamon stick
1/4 tsp cloves
1/2 tsp black pepper
Curry leaves approx 40
2 brown onion, chopped finely
1 1/2 tbs Garam Masala
3 tsp tumeric
1 x 400gm tin chopped tomatoes
1/4 plain yoghurt
1 tsp salt
1 kg goat meat, diced
250ml veg or beef stock
1 tbs malt vinegar
Method:
In a small food processor tip in ginger, garlic & chilli & pulse with a little oil until finely chopped.
Heat ghee in heavy based saucepan over medium heat. Add cumin, mustard, fenugreek & cinnamon. Cook, stirring until aromatic. Add in cloves, pepper & curry leaves stirring for approximately 1 minute then toss in onion and cook until soft, throw in ginger mixture, garam masala & tumeric, cook for around 3-4 minutes to release all the flavours. Pour in tomatoes and allow to cook until a coarse paste forms. Add yoghurt & salt, combine well. Stir in goat meat and cook for a further 10-15 minutes or until meat releases juices, pour in stock. Reduce heat to low and cook covered, stirring occasionally, for approximately 1-1/2 hours.
Remove lid, pour in vinegar and season to taste. Cook uncovered for another 15-30 minutes to allow sauce to thicken and meat is tender.
To serve:
Steamed basmati rice, coriander leaves, finely sliced chillies, cucumber raita, mango chutney
Roti bread.