Indian goat curry

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

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  • You will need
  • Method

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.

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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