Goat Curry

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Goat Curry

Goat Curry is a modern British recipe for a classic curry of goat or mutton meat with beans in a spicy chilli base. The full recipe is presented here and I hope you enjoy this classic British version of: Goat Curry.

prep time

25 minutes

cook time

180 minutes

Total Time:

205 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Game Recipes Bean Recipes British Recipes

This is a British version of Jamaican curried goat but giving the original recipe a bit of an Anglo-Indian twist. You can also make the curry with mutton equally well.

Ingredients:

1 large onion, coarsely chopped
10 garlic cloves, halved
100g (4/5 cup) ginger, chopped
100ml (½ cup) vegetable oil
2 scotch bonnet chillies, chopped
small handful curry leaves
3 thyme sprigs
4 tbsp mild curry powder (Madras is good)
700g (1 ½ lbs) goat or mutton shoulder, diced
400g (14 oz) tin of chopped tomatoes
300ml (1 ¼ cups) lamb or beef stock
410g (14 ½ oz) tin pinto, kidney or black-eyed beans
juice ½ lemon
small bunch coriander (cilantro), chopped
warmed roti (Jamaican flatbreads) and rice, to serve

Method:

Combine 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 then cook for a further 2-3 mins until fragrant.

Tip the goat or mutton pieces into the pan. Cook, stirring occasionally, for 5 mins over a medium-high heat until the meat has browned all over. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat to a simmer, cover the casserole and leave to simmer gently for 2½ hours (remove the lid for the final 30 mins of cooking to thicken the gravy).

Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins further cooking, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed Jamaican or Indian roti and rice.