Slow Cooked Goat or Mutton Curry

This slow cooked curry can be made in the oven, slow cooker or left to simmer on the hob. All resulting in melt in your mouth tender meat and a sensational curry. This recipe also works perfectly with mutton.

Ingredients

1 large onion, roughly chopped
2 tbsp cooking oil
small handful of curry leaves (optional)
3 thyme sprigs (optional)
100g Shemin’s Indian, Massaman or Goan Curry Paste
750g goat meat or mutton, diced
400g tin of chopped tomato
300ml of lamb or beef stock
4 medium potatoes
small bunch of coriander, chopped
warmed Shemin’s Indian bread and rice to serve

Method

  1. Place the onion in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the pureed onions and cook for 5 mins until softened. Add the curry leaves, thyme, Shemin’s Curry Paste and a splash of water. Simmer for 1-2 mins until fragrant. If the mixture gets too dry add more water.
  2. Tip the diced goat meat 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. If cooking on the hob, reduce heat, cover and leave to simmer gently for 2½ hrs. If using a slow cooker, cook on high for 4 hours or low for 6 hours. Or cook in the oven at 200°C / Gas Mark 6 for 2 hours or until the mutton is soft and cooked through.
  3. Remove the lid and put the potatoes in for the final 30 mins of cooking, then 5 minutes before it is done, add the coriander, season with salt and stir well. Serve with warmed Shemin’s Indian Breads and rice.

Tip: Wondering what cut of goat meat to use? Due to it’s high fat and bone content, goat neck cut is at its best when cooked nice and slow, as the marrow is released and fat renders into the meat. Making it perfect for this slow cooked curry.

Serves 4

Products used in this recipe

Reviews

  1. Anne Dale

    Great recipe

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