Curry Goat with Rice and Peas
Preparation time 15 minutes
Cooking time 2 hours 30 minutes
Curry Goat with Rice and Peas – 465kcals and 7.9g of fat per serving
- 475g goat shoulder cut lean and into bite sized chunks
- 1 tablespoon ground coriander
- 1 teaspoon ground black pepper
- 4 cardamom pods
- ½ teaspoon ground fenugreek
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 2 large tomatoes, skinned and roughly chopped
- 3 garlic cloves, bashed, then roughly chopped
- 2 onions, finely chopped
- 1–2 Scotch bonnet chillies, deseeded and finely chopped
- a few good sprigs of thyme
- a good bunch of coriander (leaves and roots)
- 2 tsp brown sauce
- 1 tablespoon olive oil
- 500ml fresh chicken stock
- 1 teaspoon salt
- more fresh coriander to serve
For the rice
- 175g basmati rice
- 200g canned black beans or red kidney beans, drained
- 1 scotch bonnet chilli
- a few sprigs of thyme
- 1 spring onion, trimmed and cut into 2 horizontally
- ½ teaspoon sea salt
In a large bowl combine all the spices with the tomatoes, garlic, onions and chillies. Strip the thyme leaves off their stalks, bruise with a knife blade and add to the bowl. Finely chop the roots and stalks of the coriander (set aside the leaves for adding to the curry at the end) and add them, too. Add the HP sauce.
Add the meat to the marinade, rubbing the marinade in well with your fingers. You should spend a bit of time over this, working the spices into the meat and enjoying the smell that rises from the bowl. Cover and leave in the fridge for at least 6 hours, or overnight.
Remove the meat from the seasoning, knocking off any loose bits of onion or tomato Heat a large pan, then fry the meat in batches in the oil until it is nicely browned.
Transfer to a large casserole. Tip the remainder of the marinade into the frying pan and sauté for 5 minutes or until the onions have softened and are starting to go golden then transfer to the meat in the pot.
Deglaze the pan with a little water and add these juices, along with the stock. It should just be enough to just cover the meat. Add the salt. Bring to the boil, then turn it down to the gentlest possible simmer for 2 ½ hours or until the meat is meltingly tender. Serve sprinkled with the chopped coriander leaves.
For the rice place all the ingredients into a pan, then cover with 1 centermetre of water. Cover with a lid then bring to the boil for 7 minutes or until almost all the liquid has been absorbed then turn the heat of and allow it to steam for 10 minutes.
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