This authentic recipe is not overpoweringly strong, but has a deep rich colour, superb flavouring and is really simple to make. Goat – N&C Produce (ncmeatproduce.co.uk)
We’d love to see more people enjoying goat meat in the UK. Ours is sourced from Andalusian breeders in southern Spain, their native home whereby a natural free-range life can be offered to the lamb – an environment to which they are ideally suited. They are primarily bred for milk and cheese production: the meat we sell is from the male kids or older nanny goats.
Goat curry is my “last supper” dish. Goat meat is something my dad and I absolutely adore and I think we bonded over this mutual love when I was very young. It’s a little more delicately flavoured than lamb and my favourite meat to braise.
Notes on the Recipe
- Yes, you can use lamb if you can’t find goat meat.
- You can marinate your meat overnight in the same ground spices used in the recipe. Do NOT use yoghurt as this will change the dish completely. I don’t think the dish needs the meat to be marinated overnight but I know some of you will be wondering!
- My garam masala is made by my naniji in London, the one closest to her mix is TRS Garam Masala, which you should be able to find in most supermarkets. Alternatively, please have a go at making your own, it’s really satisfying.
- This is loosely based on how I was taught to make curry by my dad. I’ve had to make changes and tweaks as we guard our family secrets, from method to the recipe.
- No, I don’t remove the whole spices. This is traditional in the way that the whole spices are left in, whole. If you have an aversion to this, with all respect… choose another curry recipe. This isn’t a recipe where you can grind all the spices and end up with the same result.
Goat Leg n’ Shoulder Mild Curry
- small pot
- 500 g Goat Diced Meat on the bone
- 2 tbsp Ground Coriander good quality
- 1 tsp Ground Cumin good quality
- 1 tbsp Garam Masala good quality
- 2 Clove Garlic Fresh Garlic finely chopped
- 1 20g Ginger Finely Chopped
- 3 tbsp oil Use Rapeseed
- 2 Large Spanish Onions Finely Chopped
- 395 g Chopped Tomatoes good quality
- 2 tbsp Mango Chutney good quality
- 2 tbsp Tomato Puree good quality
- 150 ml Water Bottled Ideal
- Mix all the spices together then add the garlic, ginger and salt.
- Measure the oil into a large pan, add the onions and fry until golden brown.
- Add the spice mixture made in the first step and add in the tomatoes, puree, mango chutney and cook through without a lid, stirring until the oil starts to come through slightly.
- Add the meat, and cover as you bring the pan to the boil.
- Transfer to a casserole dish or slow cooker and cook on a medium heat for 4 hours.