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Indian goat curry

Swap your usual lamb or beef for goat in this aromatic Indian curry
Indian Goat Curry

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

  1. For the goat curry: place the meat in a large saucepan with the spices and a teaspoon each of salt and pepper.
  2. 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.
  3. 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.
  4. To serve: plate up a generous serving of the curry with a portion of rice.

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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

  1. For the goat curry: place the meat in a large saucepan with the spices and a teaspoon each of salt and pepper.
  2. 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.
  3. 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.
  4. To serve: plate up a generous serving of the curry with a portion of rice.
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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

  1. For the goat curry: place the meat in a large saucepan with the spices and a teaspoon each of salt and pepper.
  2. 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.
  3. 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.
  4. To serve: plate up a generous serving of the curry with a portion of rice.

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