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Goat curry

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A traditional dish, perfect for parties and celebrations.
Serves
6
Prep
20 minutes
Cook
2.5 hours
Each 319g serving contains (excludes serving suggestion)
KCal
308
Carbs
14.30g
Fibre
4.30g
Protein
32.60g
Fat
12.20g
Saturates
4.60g
Sugars
11.60g
Salt
1.20g
Portion Fruit & Veg
2
Ingredients
Ingredients
2 tsp sunflower oil
1kg goat meat chunks (on the bone) will include 300g of bone
3 onions, chopped
4 carrots, chopped
2 x 400g tins chopped tomatoes
1 tbsp tomato puree
2-3 tsp curry powder
1-3 Scotch bonnet chillies, finely chopped (according to how hot you like it)
6cm fresh ginger, grated
1 level tsp allspice
1 tbsp chopped parsley
1 low-salt vegetable or chicken stock cube
1 litre water
1 tbsp chopped coriander
Method
  1. Heat the oil in a pan and add the goat meat and onions. Cook for 5 minutes stirring regularly until starting to brown.
  2. Add all the other ingredients, except the coriander, stir and bring to the boil. Put the lid on, reduce the heat and simmer gently for 2–2.5 hours stirring regularly, until the goat is tender. Add a little more water if needed.
  3. Serve with a sprinkle of coriander.
Chefs tips
  • Goat meat can be hard to obtain, even from specialist butchers, but mutton chunks on the bone are often used for this dish and work just as well.
  • For a lower fat version, use chicken thighs – they will cook more quickly so reduce the cooking time by an hour.
  • Be warned, Scotch bonnet chillies may be very small – but they're also very hot!
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.
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