- 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.
- 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.
- 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.
Anne Dale –
Great recipe