(serves up to 6. Preparation time 15 mins, cooking time: 20 mins + about 5 hours in a slow cooker*).
- about 800g – 1kg fresh goat meat (trimmed and cut into large pieces)
- a 400g tin of chopped tomatoes (or the equivalent in fresh tomatoes)
- a 400ml tin of coconut milk
- a 400g tin of cooked chickpeas (drained and rinsed)
- a bottle of Bim’s Kitchen African Coconut Piri Piri
- 1 tbsp honey
- 2 large carrots (sliced)
- 3 shallots (peeled and quartered)
- 1 bell pepper (sliced)
- 1 tbsp of cornflour
- 200g washed baby leaf spinach
- some sunflower/rapeseed oil (for browning meat)
- a few good pinches of salt
Season the goat meat evenly with the cornflour and a few pinches of salt. Add some oil to a heated pan and briefly brown the meat and shallots on all sides and set aside. Combine the chopped tomatoes, honey, and coconut piri piri and set aside. Add the browned meat, shallots, carrots, peppers to the slow cooker. Add the tomato mixture and a few generous pinches of salt then gently mix together.
Set the cooker to “high” and cook unopened for 4 hours 50 mins. Add the spinach and gently fold through. Cover and cook for remaining 10 mins.
Serve with rice, mashed potatoes, cous cous or some warm bread. (Shown here with plain boiled white rice)
TIP: To quickly and evenly brown the goat meat and shallots with minimum mess, brush a baking tray with some of the oil and place in the middle of an oven preheated to 200ºC for 1 min. Add the meat and shallots in a single layer and brush\spray evenly with the rest of the sunflower oil. Return the tray to the oven and roast for 20 mins turning half-way through. You can also try this recipe with mutton but may need to allow a bit more time in the slow cooker.