Ever tried goat? I’ll admit, it can be a bit of a challenging meat. It took me quite a few visits to my butchers before I finally learnt how to use it properly. Through experimenting, I’ve learnt that it requires an extended, slow cooking method in order to make it tender. The meat itself is incredibly flavoursome, and excellent when paired with bold flavours. Goat Curry is a popular dish in the Caribbean, so that’s exactly where my influences came from when creating this recipe.
Goat Curry Ingredients:
- 1 tbsp coconut oil
- 1 large white onion, finely diced
- 8 garlic cloves, crushed
- 100g ginger, grated
- 4 scotch bonnet chillies (use less if you prefer your curries less spicy) deseeded and chopped
- 1 tbsp ground allspice
- 1 tsp cumin
- 1 tsp coriander
- 500g goat shoulder meat, chopped into cubes
- A few sprigs fresh thyme
- 4 bay leaves
- 1 x 400ml can chopped tomatoes
- 400ml beef stock
- Juice half a lime
- Fresh coriander
Goat Curry How To:
1) Heat the coconut oil in a large pan. Add the diced onion and sauté for 5 minutes, until softened. Add the garlic, ginger and chilli, and cook for another 2 / 3 minutes.
2) Add the goat meat to the pan and lightly brown on the outside. Throw in the allspice, cumin and coriander, ensuring the meat is evenly coated.
3) Transfer the contents of the pan into your slow cooker. Add the thyme, bay leaves, chopped tomatoes and beef stock and stir. Cover, and cook on low for 6 – 8 hours.
4) When ready to serve, squeeze in the lime juice and garnish with plenty of fresh coriander.