Wild Goat Curry with Quick Raita

WHAT YOU'LL NEED

• 1kg wild goat diced
• 2 large onions, thinly sliced
• 4 garlic cloves, finely minced
• 1½ tbsp fresh ginger, grated
• 3 tbsp curry powder (mild or medium, depending on preference)
• 1½ tsp cumin seeds
• 1½ tsp ground coriander
• 800ml tinned chopped tomatoes
• 400ml beef or lamb stock (or water, if preferred)
• Salt and freshly ground black pepper
• Neutral oil (such as vegetable or sunflower oil), for cooking

To Serve

• 4–6 roti (store-bought or homemade – char briefly in a hot dry pan before
• serving)
• Steamed basmati rice
• Tomato & sultana chutney (store-bought is perfect)
• Cucumber raita
• ½ cucumber, grated
• 200g natural yoghurt
• 1 tbsp fresh mint, finely chopped (or ½ tsp dried mint)
• Salt, to taste

HOW TO COOK IT

Heat a tablespoon of oil in a large heavy-based pot or Dutch oven over medium-high heat. Working in 4 batches, sear the goat pieces until browned on all sides. Don’t overcrowd the pan. Set aside.

In the same pot, add a little more oil if needed and sauté the onions for 7–8 mins until soft and golden. Add the garlic and ginger and cook for another 1–2 mins. Add curry powder, cumin seeds and ground coriander. Stir for 1 min to toast the spices.

Return goat to the pot, add tomatoes and stock. Season with salt and pepper. Bring to a simmer, cover and reduce heat to low. Cook for 2–2½ hrs, stirring occasionally, until goat is tender, and sauce is rich. Top up with a splash of stock or water if drying out.

While curry cooks, prep the sides. Char the roti in a hot dry pan for 30 secs each side. Cook basmati rice per packet instructions.

For raita, squeeze excess moisture from grated cucumber. Combine with yoghurt, mint and salt.

To serve, ladle curry into bowls with rice, roti, raita and chutney.