Each week when I grocery shop I like to make sure that I pick up at least once ingredient that is different. Something that I don’t usually use and even better-something that I’ve never used before.
The other day I was having a wander looking for inspiration and found-goat meat in the freezer section. It was all chopped up. Just ready to have some fun with.
I popped it in the cart with a mind to figure out what I was going to make once I got home.
As soon as DH saw it he exclaimed “Yay! We’re having curry”. How could I not make it for him?
The trick is to a tasty goat curry is to marinate the goat for a wee bit ahead of time. Skip this step and you’ll have some super tough meat. If you have trouble finding goat feel free to sub in lamb or beef for this dish.
My marinade had all sorts of goodies in it from; ginger and cilantro all the way to soy sauce and dried apricots. I know that this at first looks like a bother but actually most of the work is done at this point.
Chop up a few vegetables while your meat is tenderizing.
Drop them, tart apples, coconut milk and chickpeas
and the meat into the slowcooker and turn it on high for 6 hours and just wait for the house to just fill-up with great smells.
Serve with a bit of rice and a few more chopped apricots.
- Marinade for Goat:
- 3 T. grated ginger
- ½ cup chopped, dried apricots
- 3 T. curry paste (milk or hot-choose your favourite)
- 1 T. chopped cilantro (I used the tubed stuff)
- 1 tsp cardamon seeds
- ½ tsp each oregano and crushed chili
- ½ cup soy sauce
- 2 minced garlic cloves
- 3 T tomato paste
- 2 lb chopped goat meat (often found in the frozen meat section)
- 2 sprigs fresh thyme of 1 tsp dried
- For stew:
- 1 cup chopped mushrooms (I like portobello for this)
- 2 cups chicken stock
- 2 cups each chopped celery, peppers, carrots and onion
- 1 can (8 oz) coconut milk
- 1 chopped tart apple (granny smith is great for this)
- 2 cups chickpeas
- Combine marinade ingredients and let sit for an hour. Combine everything in the slowcooker and turn on for 6 hours on high. Enjoy with rice.