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GOAT CURRY

Time8 Hours Time4 TimeIndian
GOAT CURRY

A beautiful simple curry that we cooked all day in the slow cooker. 1 pot clean-down victory!!! You can use lamb in place of the goat in this recipe if goat doesn't float your boat! Add chickpeas, sweet potato and even spinach to make this a great healthy pot-a-curry!!

ingredients

  • 1 Kg goat or lamb meat cut into cubes
  • 2 tsp olive oil
  • 1 large onion finely sliced
  • 1 inch ginger finely chopped
  • 4 garlic cloves finely diced
  • 1 tsp cumin seeds
  • 3 cardamon pods or 1 tsp cardamon powder
  • 4 tbsp A&O tikka gold seasoning
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 3 tbsp mother-in-laws sauce
  • 2 medium sweet potatoes
  • 1 can of chickpeas
  • Spinach leaf

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Directions

  1. Peel and chop the onion into fine slices, add to frying pan with the oil and cook until tender.
  2. Add the chopped garlic and ginger, cook for a further 5 minutes on medium heat. Add the dry spices, cumin seeds, cardamon pods and Tikka Gold Powder.
  3. Dry fry for another 30 seconds and removed from heat. Set aside in a separate dish.
  4. Clean down the pan and add a tsp of oil, fry the goat or lamb to add colour. Remove from pan and add to slow cooker with the onions and spices.
  5. Set slow cooker to high setting. Add 1-1/2 cups of water. Peel and chop the sweet potato into 2 inch cubes and add to the cooker.
  6. Add chickpeas, salt, pepper and the green Mother-in-law’s tongue sauce. After 40 minutes set the slow cooker to low and leave until the meat is tender and the sweet potato is softened.
  7. Before serving, skim off any unwanted fat from the meat which may be on the surface then add the spinach leaves and allow to wilt into the curry for 10 minutes.
  8. Serve wit pilau rice, nan bread or eat on its own with Voodoo mango hot sauce for added bite.

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