Very simple, very tasty goat curry, coconut rice and gungo peas (which you can’t get in Australia, so we use Red Kidney beans)
- 1kg Goat cubed (can use beef, chicken, pork)
- 1 Tomato (roughly chopped)
- 1 Onion (roughly chopped)
- 1 Clove Garlic (roughly chopped)
Spices
- 2 tbsp Keens Original Curry Powder
- 2 tsp dry Thyme
- tsp Salt
- tsp Pepper 1 Knob of butter
Place all ingredients except the spices into a colander once chopped up.
Run colander of ingredients under water, and drain most of the water off it.
Add knob of butter to saucepan and melt. Add items in colander to the pan.
Brown off these ingredients a little bit and then add all the spices and mix thoroughly.
Simmer for 45 minutes. The tougher the meat, the longer you should cook it.
Depending on how much liquid you like in your curry, take the lid off and turn up the heat to a medium/high until the liquid has reduced to your liking (about 10-15 minutes for a dryish curry).
Serve with Coconut Rice or Plain Rice.
The coconut rice and peas is very easy to make - use half coconut milk and half water, add the drained and washed peas/beans and cook.
