I have tried cooking curry goat various ways, including building the spice mix from scratch as per Hugh FW's instruction, and the method I now do is a simple and easy version I have ended up settling on. I'm not sure I tasted much different be doing it from scratch Vs a decent spice paste (Pataks in this case).
- goat (after experimenting with different cuts I this time went for goat chops which was very meaty. I love the fact the Dalston butcher has a cut of goat in the shop just labelled 'curry goat'.)
- two onions
- tin of tomatoes
- curry paste
- garlic, scotch bonnet, cloves, thyme, brown sauce
- additional veg (optional)
Start by frying the sliced onions in vegetable oil with a big tablespoon of spice paste and some sliced garlic, cloves, thyme. They just need to soften so ten minutes should do. Next, add the chilli and thyme, brown sauce (this is from HFW's recipe and he claims his mate said is considered legit among connoisseurs, I have no idea but I like the idea of adding it! it's nice to have a slightly sweet taste as part of the heat) and tin of tomatoes. Cook for half an hour to get the sauce going.
Brown the meat (look how meaty the goat is - four quid a kilo I think!) if you like, along with any other veg if you want to (I like, and added carrots and right near the end spinach and peas) and cook for one and a half hours. Plenty of versions don't have additional veg in but I like the bulking it out a bit and getting some extra bits into the meal. I did mine in the oven as I wanted to cook some sweet potatoes to have with it but other times I have successfully just used the hob. It is also lovely with rice and a crunchy slaw of cabbage, peas and carrots.