Ballinwillin House - Kid Goat Stew 1Kg Pack

Kid goat stewing meat in 1kg packs.
Ballinwillin House Farm Goat Curry
Ingredients
• 2 tbsp vegetable oil
• 900g/2lbs goat fillet, cut into 3cm/1in cubes
• 2 onions, roughly chopped
• 3 garlic cloves, peeled and crushed
• 2 green chillies, finely chopped
• 1 tbsp grated fresh ginger
• 1 tbsp ground tumeric
• 1½ tbsp garam masala
• 1½ tbsp ground cumin
• 1 tbsp chilli powder
• 1 tbsp plain flour
• 6 large tomatoes, roughly chopped
• 400ml/14fl oz coconut milk
• 600ml/1 pint chicken stock
• 250g/9oz baby spinach leaves
• 1pomegranate, seeded
• 200g/7oz plain yoghurt
• salt and freshly ground black pepper
• steamed basmati rice, to serve
Method
1. Heat a large saucepan and add one tablespoon of the vegetable oil and then the goat. Cook over a high heat for 3-4 minutes, or until the goat is golden-brown all over, then remove and set aside.
2. Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened.
3. Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute.
4. Add the flour and cook for a further minute.
5. Add the tomatoes and coconut milk and heat to bring to a simmer.
6. Add the goat and enough chicken stock to just cover the goat. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan.
7. Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the goat is tender and cooked through.
8. Skim off any excess fat from the surface of the sauce, then add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted.
9. Add the yoghurt, season to taste, with salt and freshly ground black pepper and stir well.
10. Serve onto warmed plates with steamed basmati rice alongside.