When goat is on display in the butchers, grab it - it's so delicious! Here is a recipe for a slow cooked goat curry - perfect for a Sunday night in. It is served with a whole roasted cauliflower - a real statement dish for your dinner table but super easy to make. Cauliflower has made a massive resurgence over the past few years and this is one of my favourite ways to cook it!
1 kg goat on bone cut into pieces (various cuts)
80 ml melted coconut oil
Jamaican curry powder: 1½ tbsp coriander seeds 1 tbsp each cumin seeds, all spice and cumin, 2½ tbsp ground turmeric
1 onion, coarsely chopped
1 chilli, seeded and chopped
4 garlic cloves, finely chopped
1 tsp finely grated ginger
500 ml homemade chicken stock
400 ml canned coconut milk 4 sprigs of rosemary
2 parsnips, cut into narrow slices
300 g sweet potato, 2.5cm cubes
large handful of fresh coriander, chopped
2 cups of spinach
2 x bok choy
2 celery stalks, chopped
Whole roast cauliflower
1 whole cauliflower (organic if possible)
3 tbs melted coconut oil
1 tbsp of cumin, ground coriander and turmeric
- Lightly toast the coriander and cumin seeds before combining with the rest of the Jamaican curry powder ingredients.
- Combine the goat, coconut oil and half the Jamaican curry powder in a glass bowl, season with salt and pepper and refrigerate to marinate for at least an hour
- Add 1 tbsp of coconut oil or animal fat to the frying pan. Add goat in batches and brown on all sides. Place in the slow cooker.
- Add another tbsp of fat to the frying pan and fry the onion and chilli for approximately 5 minutes until just starting to brown. Add the garlic, ginger and remaining Jamaican curry powder and stir for 1 – 2 minutes until fragrent. Add to the slow cooker.
- Add stock, coconut milk and rosemary to the slow cooker, place on high until it comes to the boil and then reduce to low. Continue to cook until goat is tender - approximately 6 – 8 hours.
- Half way through - add sweet potato and parsnips to the slow cooker (if this is not possible, either roast them separately or add them at the beginning)
- Towards the end of the cooking, remove the lid if there is still lots of liquid left to reduce down slightly.
- At the end of the cooking time, pull the goat off the bone using a fork and remove the bones and the rosemary stalks.
- Mix in the bok choi, celery and the spinach, place in a serving bowl and top with freshly chopped coriander.
Whole roast cauliflower
- Preheat the oven to 200C. Remove any leaves and trim the stem so it is flush with the bottom of the cauliflower and sit flat, wash, pat dry and place in a roasting tray.
- Rub the outside of the cauliflower with the spices and melted coconut oil – time to get your hands dirty!
- Place in the oven for 60 – 75 minutes to roast and check on regularly. Also place a roasting tin with a small amount of water at the bottom of the oven for the first 30 minutes.
- Whilst the cauliflower is cooking light toast some sesame seeds in a pan.
- Remove the cauliflower when nicely browned and cooked through. Present on a serving platter covered with the sesame seeds