I am sorry goats, but you are tasty.  Especially when stewed for 3 hours with a variety of soft spices and stock and some coconut milk thrown in at the end.  You taste even better the next day.

We live near Brixton.  And while Brixton is, in many ways, the new Clapham, it has one very good thing going for it: the market, where you can get almost any spice you can think of and all sorts of weird cuts of meat, internal organs and, most importantly, goat.  At least, they call it goat…

Anyway.  This is a lovely, fragrant curry which will fill the house with delicious smells and chase away the Sunday blues.  Because when else are you going to have the time to cook a 3 hour curry?

Ingredients

2 cloves grated garlic

1 tbsp grated ginger

olive oil 

flour

salt

pepper

500g boneless goat meat

1 cinnamon stick 

2 bay leaves

1 star anise

1 tbsp coriander seeds

1/2 tsp ground clove

1-2 tbsp ground cumin

1 1/2 pints stock 

4 potatoes, chunked

1 tin coconut milk

150g frozen peas

1 handful of fresh coriander, roughly chopped

Serves 4

Method

Step 1: mix flour, salt and pepper in a bowl. Cut meat into bite sized chunks and toss in the flour until completely covered.

Step 2: warm grated ginger and garlic in some olive oil on a low heat.  Turn up heat and add floured meat and fry until sealed.  Turn off heat and set aside.

Step 3: if any of your spices are in whole form (for instance, I keep whole star anise and coriander seeds), grind them with mortar and pestle for as long as your patience will hold out.  If you are like me, that’s not very long – so then grind them some more.  Add coriander seeds, star anise, cumin, and cloves to meat and stir through.

Step 4: add stock, cinnamon stick and bay leaves to the pot and return to the stove on a medium-low heat.  Put lid on and leave to simmer for 2 hours, stirring occasionally.   It’s fine to let the liquid reduce a bit, but if it looks like it’s drying out, add a splash of water.

Step 5: add the peeled, cubed potatoes to the pot and make sure everything is just about covered with water (add a splash or two more if necessary).  Simmer for 45 mins – 1 hour.

Step 6: stir through coconut milk and bring back to simmer.

Step 7: add frozen peas.  Keep on heat for about 1-2 minutes to make sure the peas are hot – but no more than this.  Remove from heat and stir through coriander.  Transfer to serving bowl (if you fancy being fancy) – et voila, you are done!

A good, flavoursome Sunday evening meal and an even better Monday packed lunch.