This flavoursome Indian goat curry from Mariusz Marchewka, head chef at Claytons & The Glasshouse in Barnstaple, will be your new Friday night favourite
Serves 4
For the goat curry
- Goat 900g, diced into small cubes
- Whole cloves 4
- Cardamom pods 4
- Bay leaf 1
- Ground coriander 1 tsp
- Ground cumin 1 tsp
- Paprika 1 tsp
- Cayenne pepper 1 tsp
- Turmeric 1 tsp
- Onions 2, diced
- Garlic 3 cloves, finely chopped
- Fresh ginger 1 inch, finely minced
- Chopped tomatoes 2 tins
- Potatoes 2, diced
To serve
- Seasoned rice
- For the goat curry: place the meat in a large saucepan with the spices and a teaspoon each of salt and pepper.
- Fry over a medium heat and, once the meat begins to brown, add the onions, garlic and ginger. Continue to fry for 2-3 minutes.
- Add the tomatoes, potatoes and 100ml of water to the pan. Cover and reduce the temperature to a low heat. Stir the curry at regular intervals and keep checking the consistency for around 30 minutes, topping up with water as necessary.
- To serve: plate up a generous serving of the curry with a portion of rice.
You will need
For the goat curry
- Goat 900g, diced into small cubes
- Whole cloves 4
- Cardamom pods 4
- Bay leaf 1
- Ground coriander 1 tsp
- Ground cumin 1 tsp
- Paprika 1 tsp
- Cayenne pepper 1 tsp
- Turmeric 1 tsp
- Onions 2, diced
- Garlic 3 cloves, finely chopped
- Fresh ginger 1 inch, finely minced
- Chopped tomatoes 2 tins
- Potatoes 2, diced
To serve
- Seasoned rice
Method
- For the goat curry: place the meat in a large saucepan with the spices and a teaspoon each of salt and pepper.
- Fry over a medium heat and, once the meat begins to brown, add the onions, garlic and ginger. Continue to fry for 2-3 minutes.
- Add the tomatoes, potatoes and 100ml of water to the pan. Cover and reduce the temperature to a low heat. Stir the curry at regular intervals and keep checking the consistency for around 30 minutes, topping up with water as necessary.
- To serve: plate up a generous serving of the curry with a portion of rice.
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