Ready Steady Cooks Viral Antidote 15: Curry Goat, potatoes, paneer


Do I really have goat lurking in the back of my cupboard?  No.  But it is lurking in my freezer.  Goat is one of my favourite meats.  Did you know that goat is the world’s primary meat?  Over 70% of the red meat eaten globally is goat.  Not pig. Not dog. Goat.

So tonight it’s curry goat for me, plus sag aloo and paneer and pea for him.

I usually get my goat from Fielding Cottage.  However this batch was actually purchased at the Jesmond Food Market on Armstrong Bridge Newcastle and has been buried deep in Will’s freezer and then mine ever since. On that freezing cold February day in Newcastle Katie and I ate the biggest sausages I’ve ever seen and David had Tartiflette.

I have a goat cook-book and it is one of my favourites. Funnily enough it’s called ‘Goat’  and is by Bruce Weinstein and Mark Scarbrough.

You shouldn’t be worried about goat.  Just treat it like lamb.  It tastes gorgeous, just a bit more meaty than lamb, a bit more chewy. It’s great casseroled, skewered, barbecued, roast.  But my favourite way is curried.

Yeaterday  I defrosted the goat, took the bones out, then weighed just the meat. Then put the bones back in the bowl with the meat (adds flavour and juiciness during the cooking).  I had 800g goat meat before boning and 675g afterwards.  This will easily feed four.  I sliced an onion quite thin and crushed 8 cloves of garlic with a bit of salt. Threw it in with the meat, then grated a thumb sized piece of fresh garlic (I store mine in the freezer then grate it from frozen #tip), half a teaspoon of ground turmeric – 3 small dried chillies, cut in half lengthwise –  and two tablespoons of my bese bese curry powder – see here for the recipe.  Or just add a pot of really good quality curry paste or sauce.  Then added 200g  of full-fat yogurt, a teaspoon of salt and a chopped up lemon (rind off). Mixed it all together, covered and left it alone for the rest of the day.

About 4o/c this afternoon I threw it all in a saucepan, added a box of passata and a tin of coconut milk and a cinnamon stick.  Brought to a gentle simmer and cooked for about 3 hours or so.  Then removed the bones, scraped any remaining meat from the bones back into the pan.  Tasted and adjust salt/pepper.

The plan is to eat it now, or even better, eat it again tomorrow. With paratha.

You might wonder why I haven’t gone to the faff of sweating the onions etc.  This is because I have cooked this dish and other curries so many times I have found it makes not a jot of difference to anything like a casserole/stew/curry if it is going to cook on the hob or the oven for at least 3 hours!

Sag Aloo

This really is so simple, even our Otto could do it.  If you have a bag of washed small potatoes in your fridge just take them out of the bag and cut them in half. Otherwise peel and chop two big old potatoes into chunks.  Add some oil to a wide shallow pan, Throw in the potatoes and stir them round a bit, then add a couple of teaspoons of salt (it needs it) and a large tablespoon of Sambar curry powder (see my recipe here) or some shop-bought curry paste. But make sure it’s good.  Stir it all around keeping watch if you are using the curry powder as the turmeric in it will thicken and stick to the bottom of the pan.  Now add about 175 mil water, put the lid on, and cook the potatoes gently until just cooked.  Then add half a bag of spinach.  Stir it around.   Done.

Paneer and pea

Who said home made curries are difficult huh?  Take a packet of paneer (you will find it in Tesco, Waitrose blahdeblah) and chop into chunks.  Put some oil the the bottom of a pan – just enough to cover,  add chilli flakes and garlic (chopped not squeezed).  Add a little curry powder if you wish – about a tablespoon –  I would normally use the bese-bese powder on the blog page.  Stir around and fry the paneer till it has what I call a ‘curry crust’ on it.  Then add three chopped fresh tomatoes or half a tin of tinned tomatoes and a little water or the juice from the tin. Stir again. Let it cook for about five minutes then add a cup full of frozen peas.  The key here is not to have too much liquid, so you might have to use your judgement here.  Use the picture as a guide.  Cook gently until the peas are cooked through. Check seasoning.

Spice and lemon

Re these spice mixes I keep going on about.  Every three months or so I make a load and store them in Mason Jars.  It is so easy to make them and very zen in the kitchen with all those spices!  Use the links above to find the page.

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