Goat Curry Recipe Jamie Oliver Recipes

GOAT RAGù

Steps:

• Peel and dice the onions, then peel and finely grate the garlic. Pick and chop the rosemary leaves. Dice the tomatoes (if using) and keep separate.
• Heat the oil in a large heavy-based saucepan over a medium-low heat, then add the onions and gently sauté for 6 to 7 minutes, or until soft and translucent.
• Stir in the garlic, rosemary, fresh bay, chilli flakes, nutmeg, oregano and sugar, then fry for a further 3 minutes.
• Turn the heat up to medium-high, add the kid goat and brown for a few minutes, stirring often. Season with sea salt and plenty of black pepper.
• Pour in the red wine to deglaze the pan, give it stir, then add the tomato purée and fresh or tinned tomatoes. Top up with stock - you'll only need about 100ml of stock if using fresh tomatoes.
• Season, then bring to the boil. Reduce the heat to a simmer, cover and leave it to bubble away for 2 hours 30 minutes, or until thickened, reduced and smelling incredible.
• About 20 minutes before it's ready, grate the carrots (peel them first if they're not organic), then stir into the ragù. Check the seasoning, adding more salt and pepper, if needed.
• Chop up the broccoli, including the stalks, then cook in a pan of boiling salted water until softened. Drain and return to the pan. Peel and grate in the garlic, then mash well with the butter.
• Divide the ragù between your plates, garnish with basil leaves, then serve with the mashed broccoli and some warm, sliced baguette, if you like.

GOAT CURRY

Steps:

• In a coffee grinder, finely grind cloves and cardamom.
• In crock pot, add all ingredients listed except tomatoes, water and garam masala (you will add this at the end).
• Set to high and cook for 4 hours - stirring the curry every hour or so.
• After four hours, add tomatoes, garam masala and water. Cook on high for another hour or until the meat is tender.

JAMAICAN GOAT CURRY

Steps:

• The day before, mix the goat meat with 2 tbsp of the curry powder, the whole bashed garlic cloves, a good grinding of black pepper and 1 tsp salt. Cover and leave to marinate overnight.
• The next day, heat the oven to 160C/fan 140C/gas 3. Add 2 tbsp oil to a large ovenproof pan with a lid. Add the marinated meat in batches, discarding the whole garlic, and brown all over. Scoop out onto a plate once browned.
• Add the crushed garlic, onion and scotch bonnet to the pan and cook for 7-8 minutes until softened.
• Return the meat to the pan with the thyme leaves, tomatoes and stock. Put on a lid and transfer to the oven for 2½ hours.
• Stir in the potatoes and cook for another 30 minutes. Serve with rice.

SLOW COOKER GOAT CURRY

Steps:

• The evening before you want the curry: Wash the meat in cold water and remove the bones (you can leave a few bones if you don't mind them as they can help enhance the flavour too). Pat the meat dry with kitchen roll and place in a large bowl. Add lemon juice, 2 tablespoons of Jamaican curry seasoning, finely chopped garlic, ginger and chopped onion. Use your hands and rub the mixture into the meat. Cover the bowl with cling film; leave it in the fridge to marinate overnight.
• At least 5 hours before you want to serve: Heat oil in large fying pan so its hot but not smoking. Add marinated meat and fry until lightly browned on all sides, around 2-3 minutes. Add any marinade juices that are left and 1 tablespoon plain flour; fry for another minute or so. Transfer the meat to the slow cooker.
• Stir in onion slices, cauliflower florets, minced chilli pepper, 1 tablespoon curry seasoning, chopped tomatoes and coconut milk. (If you are adding/using different vegetables, add them now).
• Turn the slow cooker onto high setting for 5 hours or low setting if you plan to leave it over 6 hours or all day... It can't be overdone so 8+ hours is no problem but will need 5 hours minimum for the meat to get really juicy and soft.

GOAT CURRY

Steps:

• Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.
• Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs - remove the lid for the final 30 mins of cooking.
• Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.

CURRIED GOAT

Steps:

• Put the goat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hr or overnight.
• Heat the oil in a large heavy-bottomed pan over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml). Put the lid on and allow to simmer over a low heat for 2 hrs, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the pan from drying out.
• For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.