Curry Goat

We have goat available, either as a joint, spicy sausages, or diced – ideal for a lovely curry. We are making your life seriously easy this week, as Gavin is making the marinade. As you come to buy your goat, you can request it to be marinated (ginger, garlic, tumeric, garam masala and chilli paste), and Gavin will add the goat to the marinade and vac pac it for you. It can marinade for up to 3 days.

Then you simply fry off some onions and tomatoes, then the marinated goat, then add water and potatoes and you have yourself a seriously tasty goat curry.

There is not that much meat on a goat, so it is first come, first serve – ping me an email if you are interested.

The full recipe for 4 people is:

Marinade

100g natural yoghurt
2 tsp fresh ginger, grated
2 tsp garlic, grated
½ tsp turmeric powder
4 tsp tomato puree
1 tsp garam masala
4 tsp Chilli Paste

Salt, to taste

 

500g boneless goat meat, diced
4 tsp rapeseed oil
4 red onions, peeled and each cut into 4 pieces
4 tomatoes, finely chopped
500ml hot water (add more if required)
4 potatoes, boiled, cooled and chopped into large pieces
1 tsp dried pomegranate seeds
A bunch of coriander leaves, chopped

Heat the oil in a pan over high heat, fry the onions for 5 minutes until golden, then add tomatoes and cook for 3 more minutes.

Add the goat and stir until the mixture is dry, then add the water, cover and turn the heat down to low for half an hour. Add the potatoes and pomegranate seeds and cook for another 30 minutes, stirring occasionally until the goat is tender. Top with coriander and serve.