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.
At 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!
When cooked… oh so rich and fragrant!
So as mentioned… rice & peas and roti. Oh and Red Stripe of course!
- 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.