Goat Curry

Goat Curry (4 servings) [Or another meat if you prefer...]

N.B.I foyu are planning on doubling the quantities for 8 say then be careful not to double the liquid as in my experience you'll probably only need to use 50% more (approx).

First choose your preferred staple... say rice... and prepare to cook that in time for your dinner. You'll have plenty of time to prepare this whilst the curry is 'brewing'

Ingredients

1kg goat (roughly chopped shoulder is good - try to make sure not too fatty) or a kg of chicken, lamb... whatever you fancy. with bones off the bone... you decide. Doesn't really matter - I've sooked this with chicken thighs, breasts I'm sure would be great too.

Spice Mixture
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp paprika
1 tsp turmeric
pinch of ground chilli, salt and pepper

Other Ingredients
Olive oil
2 finely chopped cloves garlic
400g chopped tinned tomatoes
5cm cinnamon stick
2 tbsp chopped dried apricot
Veg stock (sufficient to cover the meat later – say 500ml) Try making your own if you don't already. See 'recipe' elsewhere.

Final Spices/Flavours
Zest and juice of half a lemon
1 tbsp honey (organic is best)
4 tbsp finely chopped coriander (from your herb garden perhaps?)
handful of chopped coriander

Place all the Spice Mixture ingredients in a bowl and mix together.
Toss the goat about in the spices so it is nicely coated - but don't stress too much.

Pour some olive oil to almost cover the base of a large saucepan and place on a medium-high heat. When the oil is hot, add the spiced goat and garlic to the pan and seal/brown the goat on all sides (approx 5 minutes).

Now add the chopped tomatoes, cinnamon stick, apricots and enough stock to just cover the goat. Give it a little stir. Bring to the boil then reduce to a slow simmer (no lid). Cook for an hour and a bit, stirring regularly with a wooden spoon (add more stock or water if the liquid drops below the meat).

Now add the 3 tablespoons of the chopped coriander, lemon zest and juice and honey.

Stir it through and serve with rice, quinoa, mashed potato or your preferred staple…

Sprinkle some coriander over the top for final colour and presentation.