A tasty goat curry packed with great Indian flavours. Cooked by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
- 2 kg4½ lb goat shoulder
- 2 large onions, sliced
- 6 large tomatoes, chopped
- 3 tbsp olive oil
- 1 large garlic clove, thinly sliced
- ½ tsp fenugreek
- 1 tbsp coriander seeds
- 1 tbsp turmeric
- 3 dried chillies
- 1 thumb size piece of ginger, peeled and roughly chopped
- ½ tsp black pepper
- 2 tsp ground cumin
Method: How to make Goat curry
1
In a pestle and mortar, grind together the coriander seeds, fenugreek, turmeric, chilli, ginger, black pepper and cumin.
2
Toast the spices in a hot dry pan, taking care not to burn them.
3
Once the spices have released their aroma, drizzle over the olive oil and stir in the garlic.
4
Cut the goat shoulder into bite size chunks, season with salt and pepper, and add to the pan. Once browned all over, add in the tomatoes and onions.
5
Reduce the heat, cover the pan and cook slowly for 3-4 hours until the meat is tender. Add water if it becomes too dry.
6
Serve with lime wedges, boiled rice and chopped coriander.
