Swap your usual lamb or beef for goat in this aromatic Indian curry
This flavoursome Indian goat curry from Mariusz Marchewka, head chef at Claytons & The Glasshouse in Barnstaple, will be your new Friday night favourite
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.
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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