Goat Curry
Ingredients
- 1 Kg Goat Shoulder
- 3 Tbsp Oil
- 1/2 tsp tumeric
- 1/2 tsb ground cimin or cimin seeds
- 1/2 tsp mustard seeds
- 1 cinnamon stick
- 2 star anise
- 4 cardemon pods
- 1 x 400g tin chopped tomatoes
- 40ml chicken stock
- Chili Paste
- Handful of corriander leaves to garnish
Suitable Drinks
- Red Wine
Suitable Meals
Directions
For the curry, cut the goat shoulder into small, bite-size chunks and season with salt and pepper. Heat half the oil in a wide saucepan. Fry the meat in two batches until golden brown all over. After each batch, remove to a plate and set aside.
Tip the chilli paste into the pan and stir over medium heat for 2-3 minutes until fragrant. Add the dried spices, sugar and curry leaves, if using. Continue to stir for another minute. Add the chopped tomatoes and stock to the pan and stir well. Reduce the heat, cover the pan and cook slowly for 3-4 hours until the meat is just tender.
Remove the lid and skim off the excess oil. Gently simmer for another 20-30 minutes until the curry has reduced and thickened. The meat should be very tender. Season to taste and serve topped with coriander leaves.
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