Butter Goat Curry

Method

• 1)

  Melt 300g of westgold butter into a deep pot. Finely dice 4 brown onions and sweat down for 5-10 minutes until very soft. Add 2 Tbsp of grated ginger, 2 Tbsp finely chopped garlic and the zest of 1 lemon. Sweat down for a couple of minutes. Next add 2 Tbsp of ground fenugreek seeds, 2 Tbsp turmeric and 4 Tbsp garam masala. Sweat down for a further 5 minutes.

• 2)

  Add the two 400g tins of tomatoes and 1 litre of chicken stock. Bring to the simmer.

• 3)

  Heat a pan or grill on high and once hot add some olive oil and grill the diced goat until browned (approximately 3 minutes). Don’t worry about the goat being cooked through as it will continue to cook in the curry. Add the goat to the pot of stock and simmer with lid on for 4 hours or until the meat is tender and falls apart in your mouth. Take the curry off the heat at this point.

• 4)

  Add the 400ml of cream and taste the curry. Season with salt and pepper. It is important to get this right as the salt really brings out all the flavours. You can then add the juice of 1 lemon slowly to ensure it doesn’t split the cream.

• 5)

  Serve with jasmine rice and naan. Garnish with fresh coriander, squeeze of lemon and chilli flakes (optional).