I bought some Goat meat from my newly found online meat supplier, Alternative Meats, because I’ve heard a number of people raving about “Curry Goat” but never been able to try it for myself before. I understand that sometimes it is made with mutton, but it seemed a shame to miss the opportunity of trying out a new meat as well as a new recipe. I’m setting out the original ingredients list below but I will make a note of a couple of adjustments I made – I don’t like my curry too hot and I’m not too fond of kidney beans other than in a Chilli! You will need:-

700g goat shoulder, cut into large dice
1 large onion, roughly chopped
10 garlic cloves*
100g ginger, chopped*
2 scotch bonnet chillies, chopped*
A small handful of curry leaves
3 sprigs of thyme
4tbsp mild curry powder*
2tsp salt
400g can chopped tomatoes
300ml stock
410g can kidney beans*
Juice of half a lemon
2tbsp coriander, chopped
Roti or other bread of your choice to serve

• Blend the onion, garlic and ginger to a puree
• Heat the oil in a flameproof casserole and gently fry the puree for about 5 minutes, until soft
• Add the chillies, curry leaves, thyme, curry powder and salt and cook for a few more minutes until fragrant
• Add the meat, turn up the heat and brown the cubes on all sides
• Add the tomatoes and stock then bring to the boil and cook for 10 minutes
• Turn down the heat, put a lid on the pot and leave the curry to simmer very gently for about 3 hours until the meat is at “falling apart” stage. Check every now and then and if towards the end of the cooking time your curry looks too wet take the lid off for a while. Alternatively cook in the oven on a low heat, as I did
• Add the kidney beans and when they are warmed through stir in the lemon juice and chopped coriander (If you are using potatoes you will need to put them in sooner, of course, to give them time to cook through)
• Warm your bread and dish up

*: I used 6 garlic cloves and 70g ginger, and I substituted the scotch bonnets with 2 milder chillies. I had medium curry powder in my store cupboard, so I used 2tbsp instead of 4. I popped in a couple of potatoes instead of the kidney beans (other recipes I found included potatoes, so I figure this is perfectly reasonable). After a long, slow cook this produced the kind of curry I like, which is warm and spicy but doesn’t require the attendance of the Fire Brigade!