I made this lovely curry with the last of the goat meat that I got from The Oundle Food Festival in the summer. It was absolutely delicious and I loved the nuttiness of the cashews.
Goat and Cashew Curry (adapted from River Cottage Light and Easy)
1kg goat meat, cubed
2 tbsp oil
2-3 tbsp curry paste
1 onion, thinly sliced
10 cardamom pods, lightly bashed
400g tin chopped tomatoes
125g cashew nuts
salt and pepper
Put the pieces of goat into a large roasting tin, trickle with the oil and season with a little salt and pepper. Roast the goat uncovered for 20 mins. When the goat is nicely browned, take it out of the oven and lower the temperature to 170C.
Stir the curry paste into the browned goat, then add the sliced onion and cardamom pods. Add the tomatoes to the roasting tin, along with their juice. Combine well, then cover tightly with foil and return to the oven for 1 1/4 hours.
Meanwhile, blitz the cashew nuts in a food processor and add the water until you form a cream.
Remove the goat from the oven. Stir in the cashew cream, along with 3-4 tbsp water if it needs loosening. Return to the oven, uncovered, for a further 10 mins or until heated through, then taste and add a little more salt if you need to. Serve with rice.