There is a new stall in Nottingham Market , with cow skin , goat feet, chicken feet and hearts. It really reminded my of Morrocan markets ( though lacking the goats heads) No pictures yet taking a camera out in Nottingham market arouses a significant degrees of suspicion, apparently people think you are a health inspector.
For my first toe dip in unusual, I was first attracted to the goat mutton.I have made a few recipes with mutton before , but never managed to get my hands on goat, I love goat curry I used to live in St Pauls , famous for it Carnival where goat curry and jerk chicken are plentiful
Luckily Nottingham Market also has a great West Indian store with plenty of scoth bonnets, chillis, fresh thyme, & dried spices in fact everything for the perfect Curried Goat.This recipe is based on one from Hugh Fearnley Whittingstall which seemed to be a good combination of all the recipes I read online.
The result was a peppery sauce that had me sucking the bones clean, the meat was tender. I served the curry with rice and peas, we only had black eyed beans no it’s more usual to use kidney beans but these work just as well the coconut milk adds a sweet creaminess
1kg mutton 2cm chunks including bone
200g of tinned tomatoes roughly chopped
2 garlic cloves finely chopped
2 onions, finely chopped
1 Scotch bonnet chilli, deseeded and finely chopped
3 sprigs of thyme
3 tbsp of vegetable oil
Curry spice blend
2 tsp of coriander seeds
2 tsps black peppercorns
6 cardamom pods
2 tsp fenugreek seeds
1 tsp of cinamon
1 tsp ground ginger
1 tsp ground turmeric
- Dry-roast the first 5 curry spices in a hot, dry frying pan, grind in a mortar and pestle. Mix with the ginger and turmeric.
- Mix the spice mix with the tomatoes, garlic, onions , thyme and chillis
- Add the meat to the marinade cover and leave in the fridge overnight.
- Remove the meat from the seasoning, fry the meat in batches the oil until it is nicely browned.
- Transfer to a large casserole
- Fry the seasoning in a large cast iron pot until the onions are softened , add the meat
- Cover with enough water to cover the meat, bring to simmer then , cover the pan
- Transfer to a very low oven 140degC or two hours
Rice and Peas
200g of white basmatic rice
200g of tinned beans ( kidney , black eyed)
200ml of coconut milk
200ml of water
1 medium onion
3 sprigs of thyme
Mix together the rice , beans , water and coconut milk
Add the onions and thyme
Bring to a simmer , cover and leave for 25 minutes