Wild Goat Curry
Slow cooked and tender goat curry is a sweet and flavourful curry with just a hint of heat
- Serves 4
- Prep Time 30 Min
- Cooking Time 3 hrs
- Alternative Meat - LAmb
Ingredients
- 1 kg Goat Meat, Shoulder or rump
- 1/4 cup curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon fresh rosemary leaves
- 1 teaspoon fresh oregano leaves
- Salt and Pepper
- 1 large brown
- 1 tablespoon fresh ginger
- 2 cloves of garlic
- 1 Large Chilli ( optional )
- 2 cups stock
- 1 can coconut milk
- 1/2 cup white wine
- 3 tbsp tomato paste
- 1/2 cup brown sugar
- 2 tablespoons honey
- 1 large carrots
- 1 stalk cellery
- 1/2 cup saltanas
- 1 can chickpeas, rinsed and drained
- Steamed basmati rice, for serving
- Plain greek yoghurt
- Coriander to serve
Instructions
Combine the fennel and cumin seeds in a mortar and pestle and grind to a fine powderAdd in the fresh herbs and crush, Mix in the curry powder and paprika and mix well, Add the seasoning to the diced Goat, toss well to coat, and set aside for 20 to 30 minutes.
Meanwhile, on medium heat the oil in a camp oven,. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the goat and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the goat is evenly browned add the tomato paste and cook for 1 min . Deglaze with the white wine and stock, add the coconut milk, brown sugar and honey. Add carrots, celery and chickpeas, Bring to a boil, lower the heat, and simmer for 10 min. Cook in the oven or over hot coals for 2 hours until the goat is fork tender.
Serve with rice, Greek yoghurt and a sprinkle of coriander
