Curried Goat

Shared by Michael Gant

Ingredients

2 lbs. goat shoulder cut into 2” chunks
1 red pepper, diced
2 large Spanish onions, finely chopped
4 cloves of garlic, minced
2 carrots, cut into 2” chunks
1 courgette, cut into 2” chunks
2 large potatoes, quartered
1 tin chopped tomatoes
2 Tbsp. tomato puree
1 tsp. cumin seeds
1 tsp. chili flakes
1 Tbsp fresh ginger
1 Tbsp. curry powder
1 pinch of thyme
1 tsp. black pepper
1 tsp. paprika 
Salt
Olive oil

Method

In a thick-bottomed saucepan, heat 2 Tbsp oil.
Add the meat and stir for 15 minutes on medium heat until nicely browned
Add the onion and soften for 5 minutes
Add the spices and toast for 2-3 minutes
Add the garlic, ginger, tomatoes and puree
Cover with cold water
Skim the scum off the surface as the water gets hot. Season and cover

Cook for 2 hours on medium heat or 6 hours in a slow cooker
Add the carrots and potatoes
Cook for 15 minutes
Add the courgettes
Cook for a further 10 minutes

Serve with rice or pitta bread