By A correspondent
There is no nice smelling dish like a goats stew serving (goat curry). The good thing is, the dish does not suffer from the discounting others would as to what other food to accompany it. It can be taken with rice, Nsima, Plantains, Pita bread, Fufu, Pounded Yam, Chapate, Cassava, Sweet Potatoes, Irish Potatoes, Chips, Salad, vegetables, boiled carrots, Couscous or Boiled Pumpkins just to name popular accompanying dishes.
How do you make such a delicious goat meat curry dish. BBC Good Food magazine gives as an insight below on how you can prepare such a mouth watering dish including first the required ingredients. Here is the recipe:
- 1 large onion, roughly chopped
- 10 garlic cloves
- 100g ginger, chopped
- 100ml vegetable oil
- 2 scotch bonnet chillies, chopped
- small handful curry leaves
- 3 thyme sprigs
- 4 tbsp mild curry powder
- 700g mutton or goat shoulder, diced
- 400g can chopped tomato
- 300ml lamb or beef stock
- 410g can pinto, kidney or black-eyed beans
- juice ½ lemon
- small bunch coriander, chopped
- warmed roti (Jamaican flatbread ) and rice, to serve
- Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish (or in an appropriate available pot), 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 your desired accompanying dish of for instance warm Nsima or rice.