Goat Curry

Goat Curry served with Rodeo potatoes


Ingredients

  • 500g Thomas Farms boneless goat cube
  • 1 large red onion chopped
  • 1 large red capsicum chopped
  • 3/4 tsp chilli powder
  • 3 tablespoon curry powder (mild or hot depending on preference)
  • 1 tbsp sweet paprika
  • 1 tbsp turmeric
  • 200ml coconut milk
  • 4 x Rodeo potatoes peeled and cubed
  • 1/3 cup tomato paste
  • 400g can tomato puree
  • 2 chicken stock cubes
  • 5 tbsp peanut oil

Method

1

Place the goat cubes in a saucepan, cover with water and bring to the boil. Reduce heat to medium-low and simmer for 2 hours. Check meat regularly to ensure there is enough water. Add more water if required. When meat is cooked, drain any excess water and set aside.

2

In a saucepan cover the potatoes with water and par boil. Remove from heat, rinse with cold water and set aside.

3

Heat peanut oil in large saucepan, add onion and cook until soft

4

Add curry powder and turmeric stirring until fragrant

5

Add coconut milk to simmer for approximately 10 minutes

6

Add tomato paste, tomato puree and chicken stock cubes, simmer on low for 5 minutes

7

Add goat meat & potatoes to the sauce, simmer on low for 15mins stirring occasionally

8

Serve with Basmati rice


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