Curried Goat

This goat curry recipe from Dorset Goat Meat Company is perfect for a family get together, a special occasion or even just for a Friday night dinner. It serves six people and is so tasty you may not get rid of them afterwards, so beware!

Prep time: 25 mins | Cook time: 1 hour 45 | Serves: 6 people Ingredients

• 800g diced goat meat

• 40g oil

• 170g sliced onion

• 3-4 cloves garlic chopped

• 30g finely chopped fresh ginger

• 1 fresh green chilli sliced

• 30g medium curry powder

• ½tsp salt

• 1tsp Garam Masala

• 1/8 tsp ground turmeric

• 1/8 tsp ground All Spice

• 1tsp ground cardamom

• 1tsp ground coriander

• 1tsp ground cumin

• 8g fresh coriander chopped

• 1tsp fresh thyme chopped

• 30g tomato puree

• 640ml water

• 3 lamb stock cubes

• 1tsp dark muscovado sugar

• 400ml coconut milk

• 20g coconut oil

• 400g tinned diced tomatoes

Method

1. Season the meat with a little of the salt.

2. Add oil to a heavy casserole pan and heat. Add sliced onions, and cook for approximately 4-5 minutes or until lightly caramelised.

3. Add garlic, ginger and chilli and continue to cook for two minutes.

4. Add the meat and fry for 2-3 minutes, then add the curry powder, salt and all other spices, followed by the fresh coriander and thyme.

5. Add the tomato puree, 480ml water, lamb stock cubes, sugar, coconut milk, coconut oil and diced tomatoes and stir well.

6. Bring to the boil, place a tight-fitting lid on top and cook in pre-heated oven at 180°C, gas mark 5, for 1hr 45mins to 2hrs. Check half way through cooking and add remainder of water.

Serve with rice, naan or roti breads.

You can add or reduce chilli and curry powder as required.