Kaleidoscopic Goat Curry

Posted on
in Recipes, Meats

Kaleidoscopic Goat Curry

Posted on
in Recipes, Meats

Using multi-coloured produce in this dish is the real shower stopper, the purple potatoes, purple cabbage, black and yellow rice, and vibrant greens are enough to rival the rainbow. If you have a few days to spare, take the time to source the different coloured produce, you and your dinner party guests won’t regret it for a second.

Don’t be alarmed by the long list of ingredients, this Pakistani- style Goat curry is surprisingly easy to make. If goat meat is hard to come by, lamb can be used as a substitute.

Kaleidoscopic Goat

3 medium onions, finely chopped
1kg boneless goat meat, cut into large cubes
3 tablespoons grated ginger
3 cloves garlic, grated
1/2 cup natural yoghurt
1 tablespoon chili powder
2 teaspoons turmeric
2 teaspoons sweet paprika
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons nigella
10 cloves
4 cinnamon sticks
5 pepper tree leaves (or bay leaves)
10 prunes
10 peppercorns
4 long red chillies
4 purple congo potatoes (if not available, white is fine)
400g white rice
200 g black rice
1 tablespoon saffron threads
small punnet of cherry tomatoes
1 bunch of coriander
1 bunch mint
1/4 purple cabbage (if not available, green is fine)
1/4 cup silvered almonds
1/4 cup cashews

Heat a dash of vegetable oil in a large pan and fry onion until golden brown. Add the goat and fry for a few minutes to brown each side. Stir in the ginger and garlic. Then add the yoghurt, ground & whole spices, pepper tree (or bay leaves), prunes, salt and pepper and 3 whole red chili and 250ml of water. Reduce to a simmer, cover and cook until goat is tender, around 45 minutes to 1 hour. Keep checking the goat, and if it is reducing too quickly, add additional water.

While the goat is cooking, boil the potatoes until just cooked (remember to start cooking them in cold water then bring to the boil). Drain, cut into chunks and set aside.

Cook the black and white rice seperately (the black rice takes about 5 minutes longer to cook than white rice). To the water of the white rice, add the saffron threads once the water has come to the boil- this will turn the rice a beautiful yellow colour.

In a seperate bowl, combine the cherry tomatoes, corriander and mint. Toss to combine and stir into goat mixture 5 minutes before goat is ready.

To serve, in a large platter, lay the white rice, then black rice,  1/2 shredded purple cabbage, 1/2 the cubed potatoes, and half the curry, repeat with the remaining ingredients. Sprinkle with slivered almonds, cashews, fresh corriander leaves and chopped red chili.

To accompany, we recommend a good lime pickle or a simple yogurt tahini dressing, made by combining 1/2 cup tahini to 1/2 cup plain yoghurt and a squeeze of lemon juice.