- Serves: 8-12
- Cook Time: 3 hours 10 minutes
- Prep Time: 25 minutes
- Effort: easy
- 1.8 kg boned leg goat meat, , or mutton, cut into large chunks
- ½ handful paprika
For the curry
- vegetable oil, for frying
- 2 large Spanish onions, finely chopped
- 2 cloves garlic, finely chopped
- 2 bay leaves
- ½ tsp curry powder, or to taste
- ½ tsp paprika, or to taste
- 400 g can chopped plum tomatoes
- 1 hot red chilli, finely chopped
- 1 hot green chilli, finely chopped
- 1 tsp English mustard
- about 2 tbsp tomato ketchup, optional
- about 5 tbsp milk, optional
- chopped coriander, to garnish
- plain boiled rice, to serve
Tips and Suggestions
Goat meat is available from halal butchers and larger supermarkets but mutton or lamb can be used if you can't find it
1. For the goat: rub the paprika into the meat and season generously with salt and pepper. Set aside.
2. For the curry: heat the oil in a large pan and add the onions, garlic, bay leaves, curry powder and paprika. Once the onions have softened, add the meat to the pan and cook until browned all over.
3. Add the tomatoes, chillies and mustard. Pour over enough water to nearly cover the meat. Simmer gently for 3 hours.
4. Taste the curry, and if you think it should be sweeter, add the tomato ketchup; if its too spicy, add the milk.
5. Serve with plain boiled rice.
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