Fijian Goat Curry
|Freshly ground pepper||1 Pinch|
|Garlic||8 Clove (40 gm)|
|Ground fenugreek||1 Teaspoon|
|Black mustard seed||1 Teaspoon|
|Red chili||1 Large, roughly chopped (Mild, De-Seeded)|
|Red chili pepper||1 Teaspoon (Cayenne Powder)|
|Curry powder||2 Tablespoon|
|Granulated sugar||1 Teaspoon|
|Lime zest||3 (Strips With Pith Removed)|
|Lime||1 , juiced|
|Coriander||1 Bunch (100 gm)|
|Goat meat||900 Gram, trimmed and cut into 2.5cm cubes|
|Carrots||2 Medium, cut into 1 cm cubes (Peeled)|
|Potatoes||3 Large, cut into 2cm cubes (Peeled)|
|Bio low-fat plain yoghurt||200 Milliliter|
1. Put the garlic, spices, sugar, lime zest, and juice in a food processor with 125ml of water and half of the coriander. Blitz until you have a smooth paste.
2. Stir one heaped tablespoon of the paste into another 125ml of water in a saucepan and cook for five minutes or so, until the mixture is thick.
3. Add the goat meat to the pan and mix well. Return to the heat and then cover and simmer for 30 minutes.
4. Stir in half of the shallots and all of the carrot. Cover again and cook for a further 15 minutes.
5. Add the potatoes and continue cooking for about 15 minutes more, until the potatoes are tender and the curry is thick.
6. Just before serving add the remaining onion the yoghurt and sprinkle over the remaining coriander. Serve with boiled rice, raita and mango chutney on the side.