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From my own kitchen,  yelleena. I can honestly state that this tasted beautiful, it was just right for me sut some might like it hotter.

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For me it is that time of the year to clear out the freezers ready for the christmas restock. Rotate the supplies, out with the old, use it or lose it time. Well what did I find, Goat. Not that common in my area to get ones hands on but I do love the flavour. I had some random vegetables about the place and ended up with this wonderful Goar Meat Curry. One of the advantages of curry is that you can often hide those extra veggies that you may not be so fond of. I do this often because although I'm carnivourous in my eating habbits I also know the health benifits of eating as much veg as possible so curry is my friend. THis one is very meaty but also very healthy too.



Goat Meat Curry, Dark

Ingredients

Vegetables
1 Large Turnip
8 medium potatoes
1 medium Kumara (orange sweet potato)
1 large carrot
2 medium parsnips
¼ of a cabbage
1 medium brown onion

Meat
Mixed cuts of goat – I had 8 chops, 6 vertebrae and 2 shanks
200g diced bacon

Spices and Sauces (adjust these to make the dish more or less spicier)
1 tbsp Worcestershire Sauce
1 tbsp Sweet Chilli Sauce
2 tsp Turmeric
2 tsp Paprika
3-4 tbsp Curry Powder
1 tbsp Cajun Hot Mix (blend of salt, paprika, onion, basil, garlic, chilli, fennel and thyme)

Other
¼ cup Sugar
A 420g tin of Condensed Tomato Soup
Hot water – use the soup tin and measure out 1 tin worth of water. This helps rinse the tin too. You may need more water later

Equipment
Cutting boards and utensils
5lt Slow Cooker
Tongs


Method
•Peel the vegetables (this is optional) but wash them well and remove blemishes, tops and tails as appropriate
•Dice or chop all vegetables up into small cubes
•In the slow cooker place the vegetables on the bottom layer
•Put in the spices, sauces and other ingredients
•Stir the vegetables to evenly distribute the flavours
•Turn cooker on High for 15 minutes
•Add thawed meat on top of the vegetable mix
•Put the lid on and Cook on High for 1-2 hours
•Check liquid levels, DO NOT STIR, carefully turn meat over but keep it at the top
•Add a little more water if you think it’s a little dry
•Reduce temperature to Low and cook overnight 7-8 hours
Now the tricky bit - deboning (optional)
•Carefully remove all the meat and bones from the slow cooker
•Allow to cool so you can handle the meat or use tongs and a fork
•Remove all the meat and marrow that you can from the bones, remove fat too
•Discard the bones & (optional) solid pieces of fat, (have chew at them if you like but don't give bones to the dog as they have been cooked enough that they may splinter)
•Return the now deboned meat to the slow cooker
•Mix the meat and veg, allow to cook a further 30 minutes on Low
•Turn the slow cooker off or to the keep warm function if you have one.

Serve on its own or with your choice of rice, pappadums, mashed potato, salad, crusty bread or (pictured) with tortillas. This even tastes great with cheese Doritos.

With rice this could easilly feed some 10-12 people or as in my case no rice and 3 people two meals for three days.

Put it in the middle of the table and everyone can serve their own there’s plenty to go around.

Note: This is a great recipe to use with lamb or even better try Hoggart or Mutton which is an older sheep. Comparing notes with a friend of mine...she suggest that it would work with just about any game meat you would like to try.

Enjoy *hugs*

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Allergy warning – recipe contains shellfish, nut, soy, dairy & egg products