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.

Mains

Indian goat curry

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

Added on February 28, 2020

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

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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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.