Recipes
Date posted: 04/12/2018
Ingredients
| Farmstead diced goat | 1kg |
| Pure olive oil tin | 80ml |
| Sliced onions | 300g |
| Crushed garlic cloves | 30g |
| Grated ginger (fresh) | 90g |
| Everyday Favourites mild madras curry powder | 30g |
| Everyday Favourites mixed spice | 30g |
| Scotch Bonnet chilli | 1 |
| Everyday Favourites chopped tomatoes | 800g |
| Fresh Thyme sprigs | 3g |
| Black eyed beans | 150g |
| Maldon sea salt | 6g |
| Baby new potatoes par boiled | 150g |
| Limes | 1 |
Method
- Mix the goat with oil (reserving 30ml for step 2) and seal in a hot pan - drain and reserve the natural juices
- Add the oil, onions, garlic & ginger to the pan and cook until golden then add the curry powder and mixed spice and slowly cook for 5-6 minutes (making sure it does not burn)
- Add the chilli, chopped tomatoes, thyme then the goat and juices and cook for 3 hours
- Add the pre-cooked beans and potatoes, salt and cook for a further 35 minutes until tender and reduced
- Finish with a squeeze of fresh lime juice and serve