Goat curry! Y U M

New apron (makes all the difference)

Heat 4 tablespoons sunflower oil

Add cinnamon stick? 5 bruised cardamom pods, 5 cloves and 2 bay leaves. Cook 30 secs.

Add goat. We used 4 pieces of goat scrag/neck but this recipe would work with lamb. The original recipe used lamb chopped up into even sized pieces but we just bung these in whole and hoped for the best. 

Cook for about five mins until starting to brown and add one brown onion, finely chopped along with about 2 tablespoons of garlic and ginger purée (I whazzed up about 5 garlic cloves and 2 thumb sized pieces of ginger in the food processor).

Cook for a few mins but don't let the garlic burn.

Add a good tablespoon of tomato paste, along with a teaspoon each of turmeric, coriander seeds (ground) and ground cumin. Stir and cook a couple of mins.

Mix up 125g natural yoghurt with a tablespoon of corn flour and a good teaspoon of chilli powder.

Add to the curry and stir. Add about half a litre of water - enough to cover the meat. Lid on, cook til tender. That took about 4 hours here. Remove lid and reduce to desired consistency. Pull meat from bones. 

Serve with quinoa, rice, naan, choose your own adventure!

Top with mint, coriander, yoghurt... 

Watch out for pesky cardamom pods and small bones.