Wednesday, 30 March 2016

Goat and Beetroot Curry

This was a delicious curry, the original recipe calls for beef but I had some goat meat so I used that instead. I love the flavour of goat. This was a slightly sweet curry with the beetroot, so you don't mango chutney, some raita or natural yoghurt would go alongside nicely.

Goat and Beetroot Curry (from Good Food Magazine February 2016)
(Serves 6)

750g raw beetroot, stalks trimmed to 1cm
finger-length piece ginger, chopped
3 garlic clove
1 red chilli
small bunch coriander, ½ leaves reserved to serve, remaining leaves and stalks roughly chopped
6 cardamom pods
2 tbsp tomato paste
2 tbsp treacle
2 tbsp ground cumin
1 tbsp ground coriander
2 tsp fennel seed
¼ tsp ground cloves
3 tbsp sunflower oil
1½ kg goat meat, cut into big chunks
2 onion, chopped
2 beef stock cubes
2 tsp garam masala

Put the beetroot in a large pan of water, bring to the boil and simmer until tender – check with a skewer; you may need to remove smaller ones first while the larger ones carry on cooking. Drain and cool, then peel the skin and remaining stalks. Chop into large chunks and set aside two-thirds for later.

Put the remaining one-third beetroot in a food processor with the ginger, garlic, chilli, chopped coriander, cardamom pods, tomato paste, treacle, cumin, ground coriander, fennel seeds, cloves and 2 tsp pepper. Whizz to a paste.

Heat oven to 160C.

Heat half the oil in a big flameproof casserole. Fry the goat chunks in batches until browned all over, removing to a dish as you go.

Add the remaining oil, lower the heat, then tip in the onions and fry gently until softened, scraping up the beefy bits. Tip in the spice paste and fry for 5 mins until fragrant. Return the beef and stock cubes with enough boiling water from a kettle to cover. Bring to a simmer, then put on the lid and bake for 2 hrs.

Uncover and bake for a further 30 mins until the goat is really tender. Put back on the hob and stir in the garam masala and reserved beetroot to heat through. Season with salt, scatter with coriander leaves and serve.

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