Ingredients
- 1 large yellow onion, roughly chopped
- 10 garlic cloves
- 100 grams gingerroot, chopped
- 100 ml oil (vegetable oil)
- 2 scotch bonnet chillies, chopped
- Curry leaves, small handful
- 3 thyme sprigs
- 4 tablespoons mild curry powder (or use a hotter one)
- 700 grams goat shoulder (diced)
- 1 can (400 grams) chopped tomatoes
- 300 ml lamb stock (or beef stock)
- 1 can (410 grams) pinto beans (kidney or black-eyed beans)
- 1/2 lemon (juice of)
- Coriander, chopped (small bunch)
- Warmed roti, flatbread, and rice, to serve
How to Make
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Step 1: Place the onion, garlic and ginger in a food processor and blend to a purée.
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Step 2: Heat the oil in a dutch oven, add the onion mixture and cook for 5 minutes until softened.
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Step 3: Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt or to taste.
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Step 4: Cook for 2-3 minutes until fragrant.
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Step 5: Tip the goat into the pan.
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Step 6: Cook for 5 minutes over a medium-high heat until the meat has browned.
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Step 7: Add the chopped tomatoes and stock.
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Step 8: Increase the heat, bring to the boil and cook for 10 minutes.
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Step 9: Reduce heat, cover and leave to simmer gently for 2½ hrs – remove the lid for the final 30 minutes of cooking.
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Step 10: Add the beans to heat through, plus more chilli if you want it spicier.
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Step 11: After 5 minutes more, remove from the heat.
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Step 12: Add the lemon juice and coriander, and stir well.
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Step 13: Serve with warmed roti and rice.
We hope you enjoy this recipe!
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