Curry goat

Method

1. To prepare the meat, add to a large bowl filled with cold water. Drain and rinse the meat several times, then put on kitchen paper and pat dry. Dry the bowl and add the meat, curry powder, garam masala and plenty of salt and pepper. Massage the spices into the meat until they’re fully incorporated and the meat feels dry to the touch.
2. On a medium heat, add 1 tbsp of the oil to a large lidded pan. Using a large slotted spoon, carefully add the meat and fry until turning golden all over (about 10-12 minutes), turning regularly. Remove and put onto a fresh piece of kitchen paper to soak up the oil.
3. In the same pan on a medium heat add the rest of the oil and the onion, cook for 5 minutes, then add the garlic and fry for a further 2-3 minutes until light golden. Add the browned meat back to the pan and stir to ensure everything is coated evenly.
4. Add the chillies (if you’ve handled them, wash your hands thoroughly afterwards!) Fry for a further 2 minutes, stirring frequently. Add the tomatoes, including any juice, then simmer on a low heat for 5 minutes. Pour in the stock and stir it in. Add the rosemary, thyme and bay leaves, then stir again to combine. Season with salt and pepper, then put the lid on.
5. With the pan lid still on, turn the heat down to a simmer and cook for 1-1 1/2 hours until the meat is soft, stirring occasionally. Add the potatoes, if using, for the last 20 minutes of cooking.
6. When the meat is tender, transfer to a board or plate. Remove the potatoes too if they’re soft enough, as you don’t want them to fall apart and become mushy.
7. Add the coconut milk or cream to the pan, stirring continuously until fully incorporated, then turn up the heat to reduce and thicken the sauce for 10 minutes. Once the sauce is reduced, put the meat back in the pot for a further 10 minutes. Season generously with salt and pepper to taste and serve with rice and peas along with lightly sautéed cabbage/greens.