Wednesday, April 7, 2010
North African Goat Curry (recipe from Sporting Shooter, dec 2009)
1kg goat meat, cut into cubes
3 garlic cloves, finely grated
1 large onion, peeled and chopped
1-2 tablespoons Ras el Hanout (see below)
3 tablespoons cooking oil (I used coconut oil)
1 cup veggie stock
1 tin chopped tomatoes
500gms sweet potato, peeled and cut into large cubes
500gms baby potatoes, peeled and cut into large cubes
100gms dried fruit (apricot, prunes or raisins)
Pre-heat oven to 180C/350F.
Combine goat, garlic, onion, Ras el Hanout, cooking oil, tomatoes and water in a deep casserole dish. Stir well with wooden spoon to combine. Cover the casserole dish and bake for approximately half an hour. At the end of this cooking time, add the dried fruit, sweet potato and potatoes. Mix well again, recover the casserole dish and continue to cook for about an hour and a half or until the goat is tender, veggies are cooked and the dried fruit is plumpy delicious.
Serve with plain or savoury couscous for a touch of the authentic.
Ras el Hanout (spices)
2 teaspoons black peppercorns
1 teaspoon ground ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom pods
1/4 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon allspice
Grind all the ingredients together in a mortar and pestle (I used a coffee grinder). It made up 2 tablespoons worth.