Date posted: 24/09/2019

Curried goat with black eyed beans & new potatoes

  • Serves 10
  • Timing: 4 hrs 30 mins
Votes: 0 Average: 0


Farmstead diced goat 2kg
Pure olive oil 150ml
Everyday Favourites mild madras curry powder 50g
Everyday Favourites mixed spice 35g
Everyday Favourites sliced onions 300g
Knorr Professional ginger puree 50g
Chopped garlic in oil 30g
Tomato purée 100g
Everyday Favourites chopped tomatoes 1.6kg
Fresh thyme sprigs 3
Black eyed beans 300g
Maldon sea salt 6g
Baby new potatoes par boiled 150g
Arco lime juice squeezy 10ml


  1. Pre heat oven 180ºc. 1. Mix the goat with 20ml oil, 20g curry powder, 10g mixed spice and the seal in a very hot pan until lightly caramelised.
  2. In a large saucepan add the remainder of the oil and sauté the onions until soft and browned, then add the ginger, garlic and cook for a further 10-15 minutes until cooked out.
  3. Then add the tomato puree and cook for a further 10 minutes on a low heat then add the remainder of the spices and cook for another 5 minutes.
  4. Add the sealed goat to the pan along with any juices and then the chopped tomatoes, thyme and salt.
  5. Cover with a lid and slow cook for about 4 hours or until the goat is tender.
  6. Add the cooked black eyed beans, par boiled potatoes and lime juice and continue to cook through until hot.
Chefs tip: goes well with coconut rice & peas.
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