Curried Goat with Rice and Peas

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

Curried Goat

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

  1. 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.
  2. Mix the spice mix with the tomatoes, garlic, onions , thyme and chillis
  3. Add the meat to the marinade cover and leave in the fridge overnight.
  4. Remove the meat from the seasoning, fry the meat in batches the oil until it is nicely browned.
  5. Transfer to a large casserole
  6. Fry the seasoning in a large cast iron pot until the onions are softened , add the meat
  7. Cover with enough water to cover the meat, bring to simmer then , cover the pan
  8. 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

Jerk Mutton StewPork Ribs in Jerk SeasoningPumpkin and Beef Brisket Chilli

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This entry was posted in Casseroles, Curries and Chillis, Lamb, March, Meat, Meat , Joints, Steaks and Sausages, Spring. Bookmark the permalink.

11 Responses to Curried Goat with Rice and Peas

  1. Kerri says:

    This looks lovely. I’m yet to find goat locally but would love to try cooking with it.

    • leslie valentine says:

      Kerri if you live near a west indian family ask them where they get the goat meat from or you can try local butchers shop to see if they can get you some it is about £5 a kilo
      you have not put where you live hope this is helpful to you.
      leslie

  2. I love goat. I haven’t found a source for goat meat around me yet, but if I do I’ll be making this recipe!

  3. Margaret says:

    You transported yourself to the Midlands from wonderful Bristol? Oh how you must miss the vibrancy and all things foodie there.
    I have never eaten goat, but it looks very rich and delicious – fenugreek seeds are a favourite of mine.

  4. rich says:

    I can’t get goat meat anywhere. It doesn’t appear to exist in Yorkshire at all. I’ve done everything – sweet-talked my local butcher, scoured the (excellent and massive) meat market in Leeds, tapped up my contacts in the trade, but still nothing.

    One day, one day…

    • leslie valentine says:

      have you tried going to huddersfield market they have a meat market there where you can get goat or if you want you can do it with mutton.

  5. Becky says:

    Margaret – Left Bristol for love in the East Midlands , better markets up this way anyway.

    them apples – Oh thats weird I was in Leeds Market this morning planned to stop back after the meeting but forgot Wednesday is early closing. Gutted !!

    Sensing sourcing Goat Meat is tricky, you can use Mutton.

  6. Hey Becky, nice post on goat curry. I am a big fan of goat curry. But we always cook it on the stove top and use a pressure cooker. Cooking in oven sounds interesting to me. I live in New York now. I will be moving to London in June. Nice to know that you are from UK. Thanks

  7. alastair says:

    For people who cannot located goat meat. Why compromise with Mutton?
    i rear Boer goats for prime kid and meat. i am in the South East of England but i can courier meat joints throughout UK
    give me a try

  8. Pat Nelson says:

    I get my goat meat on the bone and off the bone from a company called ‘Chestnut Meats’.
    They have a website, http://www.chestnutmeats.co.uk.
    They rear their own goats and slaughter once a week. Its not cheap but at least you know exactly where your food is coming from. The meat and bones are sent in vacuum packed bags in a chilled box. I live in Cornwall where there are several goat farms but alas all dairy farms.
    I hope this information is helpful.

  9. Stuart says:

    This was amazing. Thank you.

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