Curry Goat

I thought long and hard about what to do with the left over goat meat, there was quite a bit of it and I really wanted to use it properly.  I had some really interesting suggestions – thank you Jenny and Steffi of the excellent blogs Meat in a Box and Always so Hungry.  I made a stock with the bones which came out super tasty and found itself being added to some braised lamb shanks (more on that another day).  For the meat, I finally settled on a curry (bonus being if I don’t eat it now I can freeze it) but there are so many variations out there – luckily someone with more knowledge (thank you Andy) spoke up saying that Trinidadian Goat Curry was particularly good.  In no way can I claim this as being a Trinidadian Goat Curry but I can inform you that it was inspired by a bunch of recipes I googled – it’s mild, aromatic and delicious and here’s how I did it:

Ingredients:

2 tbsp olive oil

1 banana shallot

1 garlic clove

2 tsp curry powder

1 tsp allspice

1/2 – 1 tsp chilli powder

600g cooked goat meat (or any other left over meat really)

1 x 400g tin of tomatoes

1 x 400g tin coconut milk

Juice of 1 lime

4 sprigs of thyme

Heat the oil in a large pan over a medium heat.  Chop the shallot and add to the oil with a pinch of salt, cook for 5-7 minutes, until softened.  Meanwhile, roughly chop the garlic and chop up the goat into bite-size chunks.  Add the garlic to the shallots and cook for a further couple of minutes.  Then add the spices (if it looks very dry, add a touch more oil) and cook for two more minutes.

Add the meat and toss to coat in all the spices, pour in the tinned tomatoes and bring up to the boil, let simmer away for about 5 minutes.  Add the coconut milk, bring back up to the boil and simmer very gently for 5 minutes or until you’re happy with the consistency.  Check the seasoning, add the lime juice and thyme and serve with rice

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One Response to Curry Goat

  1. Jenny Lau says:

    Ah. I do like a mild curry…. yum x

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