Goat Curry
Recipes · Dinner · Recipe, Typed Supps
The most eaten red meat on the planet, and it needs two hours before it is worth eating.
Allergens and patterns
None of the fourteen major allergens.
Ingredients
- on the bone, cubed (900g) Goat — Leaner than lamb and considerably tougher, so it needs two hours minimum. On the bone, always — that is where the sauce gets its body.
- 2 large, sliced (300g) Onions — Browned deeply before anything else. In a curry this long they are the foundation.
- 2 tbsp (25g) Curry Powder — Fried in the oil until it darkens and smells cooked, which takes about a minute and makes all the difference.
- 4, chunked (400g) Potatoes — In for the last 30 minutes. They thicken the sauce and stretch the meat.
- a large thumb (25g) Fresh Ginger — In quantity, with the garlic. Goat is strongly flavoured and mild spicing gets lost.
- 4 cloves (24g) Garlic — With the ginger.
- 1 tin (400g) Tomatoes — The acid that helps break down a tough cut over a long cook.
- a large handful (15g) Coriander — Stirred in off the heat at the very end.
Nutrition per serving
- Calories: 483.8 kcal
- Protein: 54.8g
- Carbohydrate: 28.5g
- of which sugars: 7.2g
- Fat: 14g
- of which saturated: 6.6g
- Fibre: 10.6g
- Sodium: 178.4mg
Method
- Brown the goat hard in batches and set aside.
- Cook the onions 15 minutes until deep gold, then add the ginger, garlic and curry powder for a minute.
- Return the meat with the tomatoes and water to cover, and simmer covered for 90 minutes.
- Add the potatoes and cook 30 minutes more, uncovered, until the sauce thickens. Finish with coriander.
Nutrients it supplies
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