goat curry

Goat and bean Curry

Recipe from: 3 December 2012
Preparation time: 15 min
Cooking time: 1h 10 min
 
Goat is a healthy and cheap alternative to beef or lamb.
 
 
 

Ingredients

 
  • 600
    g
    goat - cut into bite-sized pieces
  • 2
    tsp
    garlic and ginger mix
  • 2
    tsp
    green marsala
  • 1
    tsp
    red marsala
  • 1 1/2
    tsp
    salt
  • 1/2
    tsp
    turmeric
  • 2
    tsp
    medium marsala
  • 1
    tsp
    cumin and coriander powder
  • 3
    medium onions - chopped
  • 1
    Tbs
    ghee or normal butter
  • 2
    Tbs
    olive oil
  • 2
    star anise
  • 3
    cinnamon sticks
  • 4
    cardamom pods
  • 3
    cloves
  • 1
    can
    tomatoes - chopped and peeled
  • 5
    curry leaves
  • 1
    can
    butter beans in brine
  • 2
    Tbs
    fresh chopped coriander
  • fresh coriander leaves for serving
Servings: Change Serving
 
 

Method

 
Mix the goat, garlic and ginger mix, green marsala, red marsala, salt, turmeric, medium marsala and cumin and coriander powder together and set aside to marinate.

Fry the chopped onion in the oil and ghee until translucent. Add the star anise, cinnamon, cardamom and cloves. Fry for 3-5 minutes.

Add the goat and brown the meat. Then add the chopped tomatoes and curry leaves. Let it simmer closed on medium heat for about 50 minutes. Stir now and then – add a little water if you see the sauce gets too dry.

After 50 minutes add the beans with the “juice”- and simmer for another 20 minutes.

Taste for seasoning – or if you so prefer, add more chillies. Sprinkle with fresh coriander just before serving.

Reprinted with permission of Life is a Zoo Biscuit. To see more recipes, click here.

 

Read more on: recipe  |  sear  |  curry  |  slow cook
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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