I bought some Goat Mince from Harris Meat Farm at the Glasgow Food Assembly this week, dying to try something different. I got a curry recipe from my mother in law and gave it a go. A definite meat on my shopping list going forward, the flavour was intense and went really well with his recipe. A must if you haven’t tried Goat yet. I think I will try the bigger chunks of meat or even a leg and slow cook next time.
400g Goat Mince
75g fat-free natural yogurt
2 tsp mild chilli powder
2 tsp ground coriander
2 tsp ground cumin
4 garlic cloves, peeled and crushed
2 tsp peeled and finely grated ginger
½ tsp tumeric
1 large onion, peeled and finely chopped
2 tbsp tomato purée
Low calorie cooking spray
4 green cardamom pods, lightly crushed
5cm cinnamon stick
½ tsp grated nutmeg
2 tbsp freshly chopped mint leaves
4 tbsp freshly chopped coriander leaves
1. Place the yogurt, chilli, ground coriander, cumin, garlic, ginger and tumeric in a small bowl and mix.
2. Brown mince in some olive oil in a large pan, then fry the onions, place over a medium heat and stir until the mixture begins to sizzle. Add the yoghurt mixture, reduce the heat to low, and cook for 10 minutes, stirring occasionally, until the goat releases its juices.
3. Increase the heat to medium and cook for 5-6 minutes, stirring frequently, until the sauce has reduced to a paste-like consistency. Add the tomato purée and 350ml of boiling water, season with salt, cover and leave to simmer for 15-20 minutes.
4. Spray a small frying pan with low calorie cooking spray and place over a low heat. Add the bay leaves, cardamom, cinnamon and cloves and allow to sizzle for 40-45 seconds. Pour the contents of this pan over the meat along with the nutmeg, stir to mix, cover tightly and cook gently for another 12-15 minutes or until the meat is tender. Remove from the heat and stir in the fresh mint and coriander before serving.