There is one curry that causes unnecessary excitement and overuse of a word in SFSD-land. Curried goat. If it is being prepared, it dominates conversation and the anticipation can get a little tense.
We have Conwy Goat Meat to thank for the weekend's goat madness - we saw a tweet about them stocking the Spar in Llanfairfechan (about 13 miles from SFSD HQ on Anglesey) and ignored the amber weather warning in force to go across the bridge with the intention of buying whatever we could find.
Good goat is hard to find but thankfully, we got the last pack in the store.
We have Conwy Goat Meat to thank for the weekend's goat madness - we saw a tweet about them stocking the Spar in Llanfairfechan (about 13 miles from SFSD HQ on Anglesey) and ignored the amber weather warning in force to go across the bridge with the intention of buying whatever we could find.
Good goat is hard to find but thankfully, we got the last pack in the store.
I'd heard about Conwy Goat Meat before, a lot of people who know us were keen to let us know about them but between one thing (day jobs, hey?) and another, we hadn't got round to trying it.
I was pretty impressed by the pack. The colour of the meat is rich and it was beautifully lean as expected of goat.
I set about making curried goat in the only way I know.
You will need:
Goat - diced. If you can get bone in, all the better. We had just shy of 700g.
Scotch bonnets - to taste. I used 2 - we like spicy.
All purpose seasoning - I used 2 tablespoons to marinade and 1 more later.
Curry powder - I used 5 tablespoons to marinade and 2 more later.
Black pepper - To taste, I used around 2 teaspoons.
Onions - 1 small to marinade and 1 medium to cook.
Garlic - I used 4 cloves, sliced lazily.
Ginger - I used an inch sized piece in the marinade and a few thin slices later.
Thyme - a few sprigs, stripped from the stems.
Butter - I know, it's not healthy but it's lush.
Optional extras: red peppers, potatoes, spring onions.
To make your curried goat:
You need to marinade the goat overnight. Best way to do this is to take a large plastic food bag (or use a bowl if you're anti-plastic) and put everything in it.
That's the scotch bonnet cut in half, curry powder, all purpose seasoning, pepper, small onion roughly chopped, garlic, ginger and thyme leaves to go into the food bag. Shake it up to mix then add the goat in.
Shake the bag and massage the spice into the meat then pop in the fridge.
The next day, melt an appropriate amount of butter in the pan. Pop in the new medium onion (diced) and soften.
Add in everything from the goat bag and brown well. If you want to use a slow cooker, transfer to it at this point.
Add water (I added nearly a litre) and extra scotch bonnets if you want. Simmer for as long as you can - today's curry cooked for six hours.
If you want, add potato and peppers in the last hour of cooking. Once the goat is fall apart tender, it is ready to eat.
Serve with rice and peas (rice cooked with coconut milk, thyme and kidney beans).
If you have a go, let me know what you think!
You need to marinade the goat overnight. Best way to do this is to take a large plastic food bag (or use a bowl if you're anti-plastic) and put everything in it.
That's the scotch bonnet cut in half, curry powder, all purpose seasoning, pepper, small onion roughly chopped, garlic, ginger and thyme leaves to go into the food bag. Shake it up to mix then add the goat in.
Shake the bag and massage the spice into the meat then pop in the fridge.
The next day, melt an appropriate amount of butter in the pan. Pop in the new medium onion (diced) and soften.
Add in everything from the goat bag and brown well. If you want to use a slow cooker, transfer to it at this point.
Add water (I added nearly a litre) and extra scotch bonnets if you want. Simmer for as long as you can - today's curry cooked for six hours.
If you want, add potato and peppers in the last hour of cooking. Once the goat is fall apart tender, it is ready to eat.
Serve with rice and peas (rice cooked with coconut milk, thyme and kidney beans).
If you have a go, let me know what you think!
Disclaimer: Conwy Goat Meat didn't provide me with the meat - as mentioned - nor have they asked me to write about them. I did ask permission to blog about them out of courtesy and they kindly obliged.