Curried Goat Recipe

Curried Goat (Serves 4)

A classic Indo-Caribbean curry dish, made even more fiery with scotch bonnet chilli- If you cannot get hold of goat, lamb or mutton are both good alternatives...

Ingredients:    600g Shoulder of Goat (Diced)
                            1 Onion (Peeled & Sliced)
                            1/2 Red Pepper (De-Seeded & Sliced)
                            1/2 Green Pepper (De-Seeded & Sliced)
                            3 Cloves of Garlic (Peeled & Sliced)
                            1 Scotch Bonnet Chilli (Finely Diced))
                            1 Lime (Juice Only)
                            Thumb-Sized Piece of Ginger (Peeled & Finely Diced)
                            2 Tablespoons Caribbean or Mild Curry Powder
                            1 Tablespoon Ground Pimento Seeds
                            1 Tablespoon Fresh or Dried Thyme
                            10 All Spice Berries
                            1 Tablespoon Ground Coriander

                            2 Tablespoons Tomato Puree

                            400ml Lamb Stock
                            A Small Handful Fresh Coriander (Roughly Chopped)

Method:

1. In a large casserole pan, fry the onion, garlic, ginger, peppers and chilli on a medium heat for 5-10 minutes.

2. Add the curry powder, pimento seeds, thyme, all spice berries and ground coriander to cook out for a further 2 minutes before adding the diced goat. Turn the hob up to a high heat to brown the meat quickly and evenly.

3. Spoon in the tomato puree, pour in the lamb stock and lime juice before turning the hob down to a low heat, putting a lid on the casserole pan. Allow to cook for 2 hours, before taking the lid off to cook for a further hour- So the braising liquor can reduce and the meat starts to flake apart.

4. Take the casserole pan off the heat, before adding the fresh coriander. Season to taste with salt and ground black pepper before serving.

5. Serve with plain basmati rice.

Chicken & Chickpea Curry Recipe

Chicken, Mushroom & Chickpea Curry (Serves 4)

An aromatic and earthy curry, with a large depth of flavour... 

Ingredients:   500g Chicken Breast (Diced)
                           1 Onion (Peeled & Finely Sliced)
                           1-2 Red Chilli(s) (Finely Sliced)
                           1 Tablespoon Garam Masala
                           1 Teaspoon Ground Turmeric
                           1 Teaspoon Ground Cumin
                           1 Teaspoon Ground Coriander
                           6 Cardamom Pods (Crushed & Tied in Muslin)
                           Thumb-Sized Piece of Ginger (Peeled & Finely Sliced)
                           4 Cloves of Garlic (Peeled & Finely Sliced)
                           100g Mushrooms (Sliced)
                           150g Passata
                           400ml Chicken Stock
                           400g Canned Chickpeas (Drained)

Method:

1. In a large casserole pan, sweat the onions, garlic, ginger, mushrooms and chilli(s) on a medium heat for 5-10 minutes until the onion has softened.

2. Add all your spices and cook for a further 1 minute before adding your diced chicken breast.

3. Once the chicken is evenly cooked (after 3-4 minutes), add the passata and chicken stock. Bring to a simmer and turn down the hob to a low heat.

4. Cook for a further 20 minutes before adding the drained chickpeas. 

5. After another 25 minutes of cooking, season to taste with salt and ground black pepper. Discard the cardamom pods and serve immediately.

Lamb Rogan Josh Recipe

Lamb Rogan Josh (Serves 4)

An aromatic, medium spiced curry. Perfect with plain basmati rice and naan bread...

Ingredients: 500g Lamb Leg or Shoulder (Cubed)
                           1 Tablespoon Vegetable Oil
                           1-2 Red Chilli(s) (Sliced)
                           150g Roasted Red Peppers (Sliced)
                           2 Onions (Peeled & Diced)
                           Thumb-Sized Piece of Ginger (Peeled & Finely Chopped)
                           4 Cloves of Garlic (Peeled & Crushed)
                           1 Bay Leaf
                           1 Tablespoon Garam Masala
                           1 Teaspoon Paprika
                           1 Teaspoon Ground Coriander
                           1/2 Teaspoon Ground Cumin
                           1 Teaspoon Ground Turmeric
                           200ml Passata
                           500ml Lamb or Chicken Stock
                           Small Handful of Fresh Coriander (Roughly Chopped)

Method:

1. In a large casserole pan, sweat the onions, garlic, chilli(s), roasted pepper and ginger on a medium heat, for 10-15 minutes until soft.

2. Add all the spices and cook for a further 1-2 minutes. Than add the lamb and brown the meat evenly.

3. After the lamb has been fried for 3-4 minutes, add the passata and stock and bring the curry to the boil.

4. Once at this stage, turn the hob down to a low heat, put a lid on and cook for 2-3 hours.

5. Add the fresh coriander and season to taste with salt and ground black pepper.

6. Serve immediately.