Goat curry

Recipe uploaded by

Gordon Ramsay

0 ratings

Recipe by Gordon Ramsay

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. To make the chilli paste, put all the ingredients into a small food processor and whizz to a fine paste. Stop the machine and scrape down the bowl two or three times to ensure it's all evenly ground. Scrape the paste into a small bowl and set aside.
2. For the curry, cut the goat shoulder into small, bite-size chunks and season with salt and pepper. Heat half the oil in a wide saucepan. Fry the meat in two batches until golden brown all over. After each batch, remove to a plate and set aside.
3. Tip the chilli paste into the pan and stir over medium heat for 2-3 minutes until fragrant. Add the dried spices, sugar and curry leaves, if using. Continue to stir for another minute. Add the chopped tomatoes and stock to the pan and stir well. Reduce the heat, cover the pan and cook slowly for 3-4 hours until the meat is just tender.
4. Remove the lid and skim off the excess oil. Gently simmer for another 20-30 minutes until the curry has reduced and thickened. The meat should be very tender. Season to taste and serve topped with coriander leaves.

456 kcalories, protein 53.8g, carbohydrate 8g, fat 23.4 g, saturated fat 5.5g, fibre 1g, salt 1.69 g

Latest comments and suggestions

• Holly

  01 September 2009

  Holly commented on this recipe

  Can't wait to try this - I love goat curry!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/12432/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1kg goat shoulder (or other braising cut)
• 3 tbsp olive oil
• ½ tsp turmeric
• ½ tsp ground cumin or cumin seeds
• ½ tsp mustard seeds
• 1 cinnamon stick
• 2 star anise
• 4 cardamom pods , lightly crushed
• 1 tsp unrefined light brown sugar
• a few curry leaves (optional) available from Indian shops or dried from seasonedpioneers.co.uk
• 1 x 400g tin chopped tomatoes
• 400ml chicken stock or water
• a handful of coriander leaves, for garnishing

CHILLI PASTE

• 1 small onion , roughly chopped
• 4 garlic cloves , peeled
• 4 small seeded chillies , roughly chopped
• 3cm piece ginger , roughly chopped
• generous pinch sea salt
• 3 tbsp groundnut oil

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 1kg goat shoulder (or other braising cut)
• 3 tbsp olive oil
• ½ tsp turmeric
• ½ tsp ground cumin or cumin seeds
• ½ tsp mustard seeds
• 1 cinnamon stick
• 2 star anise
• 4 cardamom pods , lightly crushed
• 1 tsp unrefined light brown sugar
• a few curry leaves (optional) available from Indian shops or dried from seasonedpioneers.co.uk
• 1 x 400g tin chopped tomatoes
• 400ml chicken stock or water
• a handful of coriander leaves, for garnishing

CHILLI PASTE

• 1 small onion , roughly chopped
• 4 garlic cloves , peeled
• 4 small seeded chillies , roughly chopped
• 3cm piece ginger , roughly chopped
• generous pinch sea salt
• 3 tbsp groundnut oil

456 kcalories, protein 53.8g, carbohydrate 8g, fat 23.4 g, saturated fat 5.5g, fibre 1g, salt 1.69 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk