Quizzes & Puzzles0 min ago
Goat Curry??
18 Answers
Has anyone tried this?have a recipe here i thought i might try!!!!
Answers
Best Answer
No best answer has yet been selected by puddicat. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.Puddi, I cook this regularly and you're better off using lamb as I do. I get a mixture of pure lamb and boney lamb.
I don't weigh anything so,
Wash your lamb and season with curry powder.
turmeric just enough to turn it yellow
salt n pepper good sprinkling
chopped onion, spring onion and some hot peppers of your choice. I use Scotch Bonnet
garlic, sprigs of thyme
Small chopped potato
add all to meat rub in well
Leave to stand for as long as poss, sometimes overnight
Get your pot nice and hot put couple of spoonfuls of oil
I then cook some of the spices/curry for 5 mins.
Add meat shaking off the onions etc that have stuck to the meat. Brown meat stirring if necessary.
Now add all your seasoning that is left and add some water.
Not a lot as the meat makes water and you can always add.
cook for about 2 hours. Adjust to taste as you go along. The potato will thicken the gravy naturally and it should be a yellowly browny colour.
Serve with basmati rice.
I don't weigh anything so,
Wash your lamb and season with curry powder.
turmeric just enough to turn it yellow
salt n pepper good sprinkling
chopped onion, spring onion and some hot peppers of your choice. I use Scotch Bonnet
garlic, sprigs of thyme
Small chopped potato
add all to meat rub in well
Leave to stand for as long as poss, sometimes overnight
Get your pot nice and hot put couple of spoonfuls of oil
I then cook some of the spices/curry for 5 mins.
Add meat shaking off the onions etc that have stuck to the meat. Brown meat stirring if necessary.
Now add all your seasoning that is left and add some water.
Not a lot as the meat makes water and you can always add.
cook for about 2 hours. Adjust to taste as you go along. The potato will thicken the gravy naturally and it should be a yellowly browny colour.
Serve with basmati rice.
I have wanted to cook with goat for some time but cannot bring myself to buy a half carcass which is the only way I can get it round here - I believe it is much lower in the "bad" fats than lamb. Anyone living near Worcester want to share a half carcass with me ? Last time I asked the butcher said it would work out at about �30