GHANAIAN GOAT SHOKO
This dish will put fire in your belly and warm you right through a cold winter night! It's more commonly cooked with beef in Ghana but the gamey quality of goat works really well too.
Provided by Zoe Adjonyoh
Categories Mains Stew Curry Slow-cooker
Time 3h30m
Yield 4
Number Of Ingredients 12
Steps:
- Peel and chop the onion, then peel and finely grate the garlic and ginger (keep them separate). Dice the fresh tomatoes or drain and dice the tinned tomatoes, reserving the juice. Quarter the Serrano chillies lengthways, then finely slice the pepper.
- Heat 1 tablespoon of oil in a heavy-based saucepan over a medium-high heat. Brown the goat all over, stirring regularly. Remove to a bowl with the juices.
- Return the pan to a medium heat with 2 tablespoons of oil, the onion and garlic. Fry for about 4 minutes, or until softened.
- Add the fresh or tinned tomatoes and cook until they're almost completely broken down, stirring often.
- Pierce and add the Scotch bonnet (if you like your food really spicy) - piercing it will gently draw out the heat as the stew cooks without overpowering it.
- Add 100ml of water to loosen, if needed, then season with a pinch of sea salt and 1 teaspoon of coarse black pepper. Stir in the Serrano chillies and pepper, and cook for several minutes.
- Add any reserved tomato juices and the stock, then return the browned goat to the pan with its juices. Stir well.
- Cover, reduce the heat to low and simmer for 2 to 3 hours, or until the goat is almost falling apart.
- Add the spinach and cook for about 10 minutes, or until the spinach wilts. Discard the Scotch bonnets, check the seasoning, then chop and scatter over the coriander leaves. Serve on its own or with plain basmati rice.
Nutrition Facts : Calories 309 calories, Fat 13.6 g fat, SaturatedFat 1.6 g saturated fat, Protein 31.8 g protein, Carbohydrate 14 g carbohydrate, Sugar 10.6 g sugar, Sodium 0.9 g salt, Fiber 3.8 g fibre
GOAT RAGù
Steps:
- Peel and dice the onions, then peel and finely grate the garlic. Pick and chop the rosemary leaves. Dice the tomatoes (if using) and keep separate.
- Heat the oil in a large heavy-based saucepan over a medium-low heat, then add the onions and gently sauté for 6 to 7 minutes, or until soft and translucent.
- Stir in the garlic, rosemary, fresh bay, chilli flakes, nutmeg, oregano and sugar, then fry for a further 3 minutes.
- Turn the heat up to medium-high, add the kid goat and brown for a few minutes, stirring often. Season with sea salt and plenty of black pepper.
- Pour in the red wine to deglaze the pan, give it stir, then add the tomato purée and fresh or tinned tomatoes. Top up with stock - you'll only need about 100ml of stock if using fresh tomatoes.
- Season, then bring to the boil. Reduce the heat to a simmer, cover and leave it to bubble away for 2 hours 30 minutes, or until thickened, reduced and smelling incredible.
- About 20 minutes before it's ready, grate the carrots (peel them first if they're not organic), then stir into the ragù. Check the seasoning, adding more salt and pepper, if needed.
- Chop up the broccoli, including the stalks, then cook in a pan of boiling salted water until softened. Drain and return to the pan. Peel and grate in the garlic, then mash well with the butter.
- Divide the ragù between your plates, garnish with basil leaves, then serve with the mashed broccoli and some warm, sliced baguette, if you like.
Nutrition Facts : Calories 407 calories, Fat 13.7 g fat, SaturatedFat 5 g saturated fat, Protein 39.5 g protein, Carbohydrate 25.7 g carbohydrate, Sugar 17.9 g sugar, Sodium 0.9 g salt, Fiber 11 g fibre
CURRY GOAT
Steps:
- For the marinade: Mix the soy sauce, curry powder, garlic, basil, crushed pepper, oregano and black pepper in a large bowl. Add the goat to the bowl and marinate overnight.
- For the curry: Remove the goat from the marinade. Heat the oil in a large pan and add the goat. Turn the heat to medium and sear the goat until brown, about 15 minutes. Add the coconut milk and 4 cups water. Cover and cook, about 2 hours.
- Add the onions, bell peppers, carrots, green onions and bay leaves and simmer, about 1 hour.
- Serve with rice or rice and peas.
CURRY GOAT
Make and share this Curry Goat recipe from Food.com.
Provided by Miss-Alex
Categories Meat
Time 2h35m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Cut the goat into cubes.
- Peel skin off potatoes and cut into cubes.
- Wash the meat with the vinegar and hot water for 30 minutes, then rinse.
- Season meat with 2 tblspn curry powder, diced onions, salt and pepper and refrigerate for an hour or more.
- In a pot, add the oil and the 2 tblspn of curry powder.
- When powder changes color add meat and fry for 2 minutes, add 2 cups of water immediately, and add potatoes,turn heat down to medium.
- Boil for 15 minutes, then taste the stew, add any extra salt if necessary.
- Boil for an extra 45 minutes, adding water when needed.
- Too make the stew thicker add the breadcrumbs.
Nutrition Facts : Calories 658.2, Fat 25.3, SaturatedFat 5.2, Cholesterol 258.6, Sodium 1152.7, Carbohydrate 8.6, Fiber 3.3, Sugar 1.8, Protein 94.8
JAMIE OLIVER'S FAVOURITE CURRY SAUCE
From his "Happy Days with the Naked Chef" cookbook, this variation is with fish. Easy to make, though I had to search for some of the ingredients.
Provided by MummaKat
Categories Curries
Time 30m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chilies, curry leaves and ginger. Stir and fry for a few minutes. Chop the onions and add to the same pan. Continue to cook for 5 munutes, until the onion is light brown and soft, then add the chilli powder and turmeric. Chop the tomatoes and add them to the pan too. Cook for a couple of minutes, then add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
- Take this sauce as a base. To make the fish curry, add the fish and tamarind to the sauce and simmer for 6 minutes. Feel free to add some baby spinach and chopped coriander at the end of the cooking time.
Nutrition Facts : Calories 707.2, Fat 53.1, SaturatedFat 24.7, Cholesterol 123.8, Sodium 261.5, Carbohydrate 22.1, Fiber 5.4, Sugar 9.2, Protein 40
GOAT CURRY
Make and share this Goat Curry recipe from Food.com.
Provided by Missy Wombat
Categories Curries
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onions, chillies, ginger and garlic in peanut oil until the onion is transparent.
- Add the curry paste and fry gently for 3 minutes.
- Add the diced goat meat and stir until coated by the paste mixture.
- Add the water and coconut milk, lime leaves and lime juice.
- Simmer until tender.
- Add the toasted coconut and cook for about 5 minutes.
- Add seasonings to taste.
Nutrition Facts : Calories 968, Fat 66.7, SaturatedFat 54.7, Cholesterol 190, Sodium 339.2, Carbohydrate 22.9, Fiber 2.3, Sugar 6.3, Protein 75.5
CURRIED GOAT
Enjoy this Jamaican goat curry that's packed with flavour for a family feast. Bring the pot to the table and let everyone help themselves
Provided by Jo and Leisa Creed
Categories Dinner
Time 2h20m
Number Of Ingredients 14
Steps:
- Put the goat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hr or overnight.
- Heat the oil in a large heavy-bottomed pan over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml). Put the lid on and allow to simmer over a low heat for 2 hrs, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the pan from drying out.
- For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.
Nutrition Facts : Calories 241 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium
GOAT CURRY
Cheap cuts like goat and mutton require slow-cooking in strong spices to tenderise - this one-pot is a taste sensation
Provided by John Torode
Categories Dinner, Main course
Time 3h25m
Number Of Ingredients 15
Steps:
- Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.
- Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs - remove the lid for the final 30 mins of cooking.
- Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.
Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 48 grams protein, Sodium 3.5 milligram of sodium
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