After getting a chance to buy some goat on the bone from The Lakewood Goat Company whilst they were at Jesmond Food Market there was only one thing on the cards, curry goat. I can’t claim and Jamaican roots, but I’ve got a soft spot for the spicy, rich, soured curry.
It turned out getting fresh scotch bonnet chillis in February in North East England was pretty difficult, so I ended up adding a couple of measures of a fruity scotch bonnet based chilli sauce from Tescos and it worked rather well. Good heat and the papaya added a nice sweetness.
This has lots of ingrediants, but it’s very simple, it just takes some time.
You will need
- About a kilo of goat meat, diced, ideally with the bone
- A single large onion (or 2 medium ones)
- A couple of scotch bonnets
- A few goodd springs of thyme
- A few curry leaves
- 100g of ginger (a piece about the size of your palm)
- 100g of garlic (a healthy bulb)
- Half a stock cube (I used chicken)
- A tin of beans (I used kidney, black eye or pinto would also work)
- A couple of tablespoons of mild curry poweder (I used an indian mix)
- A cup of tomatos
- The zest of a quarter of a lemon
- Juice of half a lemon
If you do all your stove top stuff in an oven proof dish with a lid you make your life easier
- Pop the oven on about 150
- Brown the goat in batches with a little oil. You want some good colour in there
- Fine dice the onion
- Grate the ginger (peel it first using a teaspoon)
- Once the meat is browned lift it out and addd a little more oil
- Add the onions, ginger and minced garlic
- Keep stirring until everything has taken some colour and softened a little
- Make up half the stock cube with about 300ml of hot water
- Add the stock, tomatoes, thyme, curry leaf, lemon peel, lemon juice and chilli sauce
- Turn up the heat until everthing is boiling
- Add the goat and the beans (drained)
- Give it all a good stir and pop it in the oven with a lid on
- In about an hour give it a stir, check it’s not going dry. Add a little more water if needed
- After about half an hour or so turn off the oven, remove the lid, return the pan to the oven and close the oven
- It will cook though and reduce in it’s own heat
Lift the bones out, stiring in any marrow that you can liberate. Serve with coconut rice or breads. I added a dollop of the hot sauce and a bit of fresh snipped coriandor.
Rich, sour, hot, soul warming.