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Curry goat

  • 8servings
  • 190minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B12
MineralsCopper, Fluorine, Chromium, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1.8 kg boned leg goat meat , , or mutton, cut into large chunks

  2. 1/2 handful paprika

  3. vegetable oil , for frying

  4. 2 large Spanish onions , finely chopped

  5. 2 cloves garlic , finely chopped

  6. 2 bay leaves

  7. 1/2 tsp curry powder , or to taste

  8. 1/2 tsp paprika , or to taste

  9. 400 g can chopped plum tomatoes

  10. 1 hot red chilli , finely chopped

  11. 1 hot green chilli , finely chopped

  12. 1 tsp English mustard

  13. about 2 tbsp tomato ketchup , optional

  14. about 5 tbsp milk , optional

  15. chopped coriander , to garnish

  16. plain boiled rice , to serve

Instructions Jump to Ingredients ↑

  1. For the goat: rub the paprika into the meat and season generously with salt and pepper. Set aside.

  2. For the curry: heat the oil in a large pan and add the onions, garlic, bay leaves, curry powder and paprika. Once the onions have softened, add the meat to the pan and cook until browned all over.

  3. Add the tomatoes, chillies and mustard. Pour over enough water to nearly cover the meat. Simmer gently for 3 hours.

  4. Taste the curry, and if you think it should be sweeter, add the tomato ketchup; if it’s too spicy, add the milk.

  5. Serve with plain boiled rice.

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