GOAT SHOULDER CURRY

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INGREDIENTS

1/4 cup (60ml) mustard oil or sunflower oil
2 tsp Kashmiri chilli powder
2 tsp ground turmeric
1kg boneless goat shoulder or lamb shoulder, cut into 3cm pieces
2 tbs sunflower oil
1 onion, sliced
2 garlic cloves, crushed
3cm piece ginger, grated
2 tbs caster sugar
1 tbs ground cumin
1 tbs ground coriander
400g can chopped tomatoes
1/4 cup (60ml) malt vinegar
Chutney or relish, thick Greek-style yoghurt, coriander sprigs and chargrilled naan bread, to serve



METHOD

  • 1
    Combine the mustard oil, chilli powder, turmeric and 2 tsp sea salt in a glass bowl. Add goat and toss to coat, then set aside for 20 minutes to marinate.
  • 2
    Preheat the oven to 190°C. Heat 1 tbs sunflower oil in a large casserole over high heat. Cook half the goat, turning, for 2-3 minutes until browned. Remove from casserole. Repeat with the remaining 1 tbs sunflower oil and goat.
  • 3
    Reduce the heat to medium. Add the onion, garlic and ginger, then cook, stirring, for 3-4 minutes until softened. Add the sugar, cumin and coriander, then cook, stirring, for 3-4 minutes until fragrant. Add the tomato, vinegar and 1/2 cup (125ml) water, then bring to a simmer. Return the meat to the casserole, cover with a lid and cook in the oven for 2 hours or until tender. Serve with chutney, yoghurt, coriander and naan.

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