Curry Goat with Rice & Peas and Roti

I cycled down the road to Catford yesterday and bought a kilo of goat pieces, on the bone, so today we’re eating curry goat! I’m basing it on this BBC Good Food recipe but cooking it in the slow cooker to free up the cooker for the rest of the day’s baking.

It all starts off by making a paste of onion, scotch bonnet (habanero) chillies, garlic & ginger in the food processor.

CameraZOOM-20131013100409881After a couple of minutes, and a few scrape-downs, you get a nice paste.

CameraZOOM-20131013100556757This gets fried up for a few minutes.

CameraZOOM-20131013100927306At this point I was supposed to add spices… but I forgot and added the meat first! It shouldn’t be a problem as all I’m doing here is browning off the meat, and it’s got 9 hours in the slow cooker for the flavours to mix!

CameraZOOM-20131013101937888So, now I add the spices that should have gone in before: curry powder, salt, curry leaves (I could only find freeze dried, nowhere seems to sell them fresh!).

CameraZOOM-20131013102554955This cools a bit then gets mixed with chopped tomatoes and beef stock (lamb stock might have been better, but I didn’t know we had stock cubes for that until it was too late).

CameraZOOM-20131013103415581Then it gets transferred to the slow cooker bowl, and sprigs of time placed on top.

CameraZOOM-20131013103539118And then it cooks for 9 hours on low.

CameraZOOM-20131013103608695

When cooked… oh so rich and fragrant!

CameraZOOM-20131013210452184

So as mentioned… rice & peas and roti. Oh and Red Stripe of course!

CameraZOOM-20131013210802685And oh yes! Tastes amazing. This has made me buy a new slow cooker so I can do this on a week day, thanks to a slow cooker timer!

Tl;dr

  • 1 onion
  • 1 bulb of garlic
  • 100g ginger
  • 2 scotch bonnet (habanero) chillies
  • 1 tbsp dried curry leaves
  • 4 tbsp curry powder
  • 2 tsp salt
  • 1kg goat pieces, on the bone
  • 1 can (400g) chopped tomatoes
  • 300ml beef stock (made with two stock pots)
  • 3 sprigs of time

Put onion, chillies, ginger, garlic in food processor, and make into a paste.

Fry off the paste, then add curry powder, curry leaves and salt.

Add goat pieces and brown off.

Cool slightly and add to large bowl, mix in chopped tomatoes and stock.

Transfer to slow cooker, put time sprigs on top, and cook on low for 9 hours.

Serve, topped with lime juice and chopped coriander (cilantro), with rice & peas and warm roti bread.

 

 

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