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North African Style Goat Curry Recipe

SAVE £1.39

recipe-northafricangoatcurry

Easy Shopper Packs

Tomato Passata Item (500g) x 1
Goat Stewing Chopped - Free Range 1000g (2.205 lb)  x 1
Tomatoes: Classic Vine Pack(6) (500g) x 1
Garlic: Provence Large  Pack(3) (150g) x 1
Thyme 25g Pack  x 1
Coriander 25g Pack  x 1
Mixed Leaf Salad Punnet (100g) x 1
Chillies Pack(4) (75g) x 1
Ginger 125g  x 1
Garam Masala 50g  x 1

Individual Price £34.84

Pack Price £33.45

SAVE £1.39

Step By Step - Instructions

Place all the marinade ingredients except the goat meat and cinnamon stick in a bowl
Mix well with a wooden spoon or your hands
Add the goat meat and combine together
Open the bag and put the mix in to the bag
If its too dry add more oil
Add the cinnamon stick and push all the air you can out of the bag and seal
Place in the refrigerator on a tray for at least 2 hours overnight is best
I waited 48 hours
Cooking the sauce
When ready heat a large splash of oil in a thick based high sided saucepan
Add the onion and sweat of with the star anise, cardamon, garlic, cumin, paprika and cloves
When the onion is soft add the chilli
Then add the marinated goat meat mix removing the cinnamon stick
Stir the goat meat in until it is slightly coloured all over
Add the apricots
Add the sherry vinegar
Cook off for 2 mins
Add the brown sugar
Add the tomatoes
Bring to the simmer
Add both cinnamon sticks
Add the stock pots and 200ml of boiling water or add beef stock
Place a lid on the pan leaving one side open
Turn the heat to a very low simmer
Cook off for 2 and a half hours or until the goat meat is tender, stirring occasionally
For best taste and textures leave the curry to cool for 15-20 mins, this allows the meat to relax in the sauce and exchange flavour with the sauce
Serve with the rice or couscous and a tomato and coriander leaf salad, you could try running a bit of goats cheese through some couscous with a squeeze of lime juice

Full Ingredients List

1 Kilo Pack Of Farmers Choice Free Range Goat Meat Cut Into Equal Large Thumb Sized Pieces Include The Bones.
8 Cloves Of Garlic Peeled And Crushed.
1 Tablespoon Of Sweet Or Smoked Paprika.
1 Tablespoon Of Garam Masala.
Half Tablespoon Of Ground Coriander.
Half Tablespoon Of Ground Ginger.
Half Teaspoon Of Dried Chilli Flakes.
1 Teaspoon Of Ground Cinnamon.
1 Teaspoon Of Turmeric.
1 Star Anise.
1 Clove.
The Seeds From 5 Cardamon Pods.
A Handful Of Flat Leaf Parsley Leaves And Fennel Tops Or Dill Finely Chopped The Leaves Of 1 Sprig Of Fresh Rosemary Finely Chopped.
1 Teaspoon Of Lemon Thyme Leaves Chopped.
1 Banana Shallot Fine Diced.
Splash Of Sherry Vinegar.
Sea Salt Large Pinch.
Ground Black Pepper Large Pinch.
Splash Of Vegetable Oil.
A Large Seal Top Plastic Bag.
For The Sauce.
1 White Onion Small Diced.
2 Star Anise.
3 Cloves.
4 Sliced Garlic Cloves.
1 Teaspoon Of Paprika.
5 Cardamon Pods.
1 Cinnamon Stick.
800 ml Of Sieved Tomatoes (Passata) (You Can Use Tinned Chopped Tomatoes That You Blend With A Hand Blender And Sieve) 100ml Of Sherry Vinegar.
1 Teaspoon Of Dried Chilli Flakes.
1 Tablespoon Of Brown Sugar.
Half Tablespoon Of Ground Cumin Seeds.
100g Of Dried Apricots cut into quarters.
Chopped Parsley To Taste.
2 Branded Beef Stock Pots Or 200ml Of Beef Stock.
Sea Salt.

Recipe Infomation

Prep Time: 60 Minutes

Cooking Time: 150 Minutes

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

Level:

Serves: 4

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Tomato Passata

View Goat Stewing Chopped - Free Range

Goat Stewing Chopped - Free Range

View Tomatoes: Classic Vine

Tomatoes: Classic Vine

View Garlic: Provence Large

Garlic: Provence Large

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Shallots

View Thyme

Thyme

View Coriander

Coriander

View Mixed Leaf Salad

Mixed Leaf Salad

View Chillies

Chillies

View Ginger

Ginger

View Garam Masala

Garam Masala

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