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Indian Style Goat Curry

recipe-indianstylegoatcurry

Easy Shopper Packs

Goat Stewing Chopped - Free Range 1000g (2.2 lb)  x 1
Potts Beef Stock 400g  x 2
Onions: Red  Pack(3) (500g)  x 1
Garlic: Provence Large  Item (50g)  x 1
Coriander 25g Pack  x 1
Carrot Pack(6) (450g)  x 1
Ginger 125g  x 1
Beetroot - Organic Bunch (700g)  x 1

Pack Price £28.81

Step By Step - Instructions

Set the oven on to gas mark 2/300F/150C. Heat the oil in a frying pan and fry the onions gently until golden and beginning to brown. This will add colour and flavour - but make sure they don't burn. Once the onions have coloured nicely, add in the garlic, the ginger and a good pinch of salt and stir until softened and aromatic.

Stir in the carrot and the chopped beet, along with the cinnamon, cloves and turmeric and then pour in the stock or bone broth and leave to simmer for 3-4 minutes. Pour the sauce, scraping down the base and sides of the pan, into a large bowl. Blend until smooth.

In the now empty pan, brown the goat meat in a little more avocado oil. Tumble in the onion slices and fry until golden. Once the meat is browned, lift it (and the onion) out and place in the base of a casserole dish with a lid. Pour over the blended sauce and replace the lid. Slide into the oven and cook for 2-3 hours.

When you're ready to serve, taste and check for seasoning and then ladle out the curry into bowls, scattering the fresh coriander leaves over.

Full Ingredients List

For the sauce:
2 tbsp avocado oil
2 red onions, peeled and sliced thinly
4 garlic cloves, peeled and roughly chopped
1 thumb-sized piece of ginger, peeled and roughly chopped
good pinch of salt
1 small carrot, peeled and coarsely grated
1 small beet (I used a peeled, ready-cooked one from a vacuum pack), chopped
pinch of cinnamon
pinch of ground cloves
1 tsp ground turmeric
500ml beef stock/broth

For the goat:
1 tbsp avocado oil
1 red onion, peeled and sliced thinly
1kg stewing goat (I used bone-in pieces)

Recipe Infomation

Prep Time: 15 Minutes

Cooking Time: 150 Minutes

Temp: Gas mark 2, 150C (300F)

Level: Moderate

Serves: 2

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Discover more about our Goat Stewing Chopped - Free Range
Goat Stewing Chopped - Free Range


This is an on the bone product chopped from the Shoulder, Loin and Breast of the Goat. These are normally the fattest parts but, are packed with a l

1000g £17.43
£1.74 per 100g
Discover more about our Potts Beef Stock
Potts Beef Stock


An essential basis for all meaty broth and soup recipes, which can also be used to make a brilliant beef stew.

400g £2.65
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Discover more about our Onions: Red
Onions: Red


Add a bit of colour to your meals with slightly stronger red onions. Can be cooked or eaten raw in a salad.

Pack(3) (500g) £0.67
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Discover more about our Garlic: Provence Large
Garlic: Provence Large


Grown in Provence, Southern France, these are enormous bulbs which also keep well. The large cloves make for easy peeling and are great roasted whole.

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Discover more about our Coriander
Coriander


Also known as cilantro. All parts of the coriander is best used as a garnish as heat diminishes the flavour. Great as a garnish, lovely sprinkled ov

25g Pack £0.66
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Discover more about our Carrot
Carrot


An orange root vegetable with a crisp & fresh texture. Nice to be chomped on raw. Can be steamed, boiled or roasted with honey. Best in season Jan-M

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Discover more about our Ginger
Ginger


Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.

125g £0.51
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Discover more about our Beetroot - Organic
Beetroot - Organic


Organic beetroot grown at the foot of the South Downs. Perfect for salads, roasting or baking, packed full of vitamins

Bunch (700g) £1.96
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