Serves up to 6. Preparation 15 mins, cooking time approx 1 hr 30 mins
- 1kg stewing goat meat (cut into chunky cubes). Ours was from The Goat Company in Northumberland.
- 1 jar of a Bim’s Kitchen Curry Sauce (we used Peanut Curry Sauce)
- a 400g tin of chopped tomatoes
- 400ml of hot water
- 150g kale (thinly sliced)
- 3 tbsp sunflower oil
- salt to taste
- a few twists of pepper
Preheat the oven to 190°C
Wash and pat the goat meat dry and then season with a few twists of salt and pepper. Heat a heavy-gauge pot with the sunflower oil (high heat). Add the meat and sautÈ for about 10 – 15 mins until the meat begins to brown. Add the curry sauce, tomatoes and about 350ml hot water. Stir, cover and bring to a gentle boil.
Place the pot in the middle of the preheated oven and cook for 1 1/2 hours stirring half-way through. Meat should be meltingly tender and the sauce reduced to a thick, creamy consistency. Check for salt. (If your meat still feels a bit tough at this stage, add a touch of water and return to the oven for a few more minutes.) Add the kale and a touch of hot water during the last 10 minutes of cooking. Gently stir through, cover and return to the oven.
Serve hot with plain rice, boiled/mashed potatoes or warm bread (shown here with creamy mashed potatoes).