Goat Curry with Tamarind Chutney & Spiced Rice

Cook Time 4 hours 30 minutes plus overnight marinading

Servings 4

Ingredients

1 shoulder of goat, on the bone

1 lime, to finish

Marinade

2-3 tsp salt

3 tsp roasted Sri Lankan curry powder (found at Sri Lankan grocers)

1 tbsp coriander seeds and 2 tsp cumin seeds, roasted and ground together (or 2 tsp ground coriander and 1 tsp ground cumin)

1 to 2 tsp chilli powder (25 dry chillies, roasted dark and ground)

½ tsp ground turmeric

1 tsp freshly ground black pepper

2 tbsp tomato paste

3-4 garlic cloves, minced

3 cm piece of ginger, minced

1 tsp apple cider vinegar

1 tbsp ghee or coconut oil, softened (at room temperature)

For Roasting with the Goat

3 large red onions, halved and sliced

2 sprigs curry leaves

1 pandan leaf, knotted

1 stalk of lemongrass, bruised

1 cinnamon stick

7 cardamom pods, bruised

3 cloves

2 bay leaves

Tamarind and Date Chutney (makes approximately 2 x 500ml jars)

2 tbsp coconut oil

1 tsp brown mustard seeds

1 sprig curry leaves

1 large red onion, halved and sliced

1 tsp salt

2 cloves garlic, finely chopped

2 cm piece ginger, finely chopped

1 tsp chilli powder

2 tbsp apple cider vinegar

100g dark brown sugar

500g medjool dates, pitted and finely chopped

200g tamarind paste (loosened in 150ml boiling water and sieved to remove pips)

Spiced Basmati with Golden Raisins, Coriander, Mint and Toasted Pumpkin Seeds (serves 4)

350g basmati rice

600-700ml boiling water

1 cinnamon stick

3 cardamom pods, bruised

2 cloves

⅓ cup golden raisins

1 tbsp ghee or coconut oil

Salt & pepper

Small pinch of saffron, bloomed in 2 tbsp boiling water.

2 tbsp pumpkin seeds, toasted

½ bunch coriander, washed and roughly chopped

¼ bunch mint leaves, washed and roughly chopped

Helen’s Raita

1 small red onion or shallot, quartered and finely sliced

½ lime

1 Lebanese cucumber, diced

1 Roma tomato, diced

250g natural or Greek yoghurt

1 clove garlic, minced

¼ cup finely chopped coriander and mint

Salt & pepper

Method

Combine the goat with all the marinade ingredients in a deep casserole pot or roasting tray deep enough to accommodate the whole shoulder snuggly. Rub the marinade all over the goat, making sure it is well coated. Cover and leave in the fridge for 4 to 6 hours, or overnight.

Remove the goat from the fridge about 30 minutes to 1 hour before cooking and leave at room temperature.

Preheat your oven to 180°C (160°C fan forced).

Turn the goat skin side up and add the remaining ingredients except for the lime juice to the pot tray. Carefully add 2 to 4 cups of water (or vegetable stock), so that liquid comes at least halfway up the meat. Cover with the casserole pot lid (or baking paper and foil) and roast for 3.5 hours, checking once or twice to ensure the meat is in a moist environment.

Remove the lid and check the goat. The meat should be starting to pull away from the bones. Return the goat to the oven for 30 - 40 minutes until the top of the goat is golden and crispy.

Once cooked, remove the goat from the oven and baste with its juices. Leave to rest in its cooking liquor for 15 - 20 minutes before serving. Finish with a generous squeeze of fresh lime juice.

For the tamarind and date chutney, heat the oil in a large saucepan before adding the mustard seeds and curry leaves. When they begin to crackle, add the onion and salt. Cook on low until softened, then add the garlic, ginger, chilli powder, apple cider vinegar and sugar. Cook for a couple of minutes, stirring regularly. Add the dates and tamarind paste. Simmer for 5 - 10 minutes, or until the mixture has become jammy. Remove from the heat and jar like you would a homemade jam. This chutney will last for a year if stored in a dry, sterilised jar. Once opened, keep in the fridge.

For the spiced basmati, to wash the rice, first soak it in cold water for at least 5 minutes. Stir the rice to disturb the starches then strain to discard the cloudy, starchy water. Repeat 3 - 4 times until the water runs clear. Add the rice to a casserole dish with lid or deep roasting tray, weighing the wet rice to determine how much water has been retained. Add enough boiling water so there is a ratio of 1 part rice to 2 parts water. Scatter over the cinnamon, whole spices and raisins. Add the ghee or coconut oil and generously season. Cover with a lid (or seal tightly with foil) and bake for 25 minutes. Remove from the oven and rest for 10 minutes, covered. Pour over the saffron water and gently fork through the rice to fluff it up, avoiding grain breakage. Sprinkle with toasted pumpkin seeds and fresh herbs.

For Helen’s raita, squeeze the lime juice over the onion and season with salt. Scrunch to bruise the onion. Add to a mixing bowl with the remaining ingredients. Stir and season to taste.

Serve the goat as a centrepiece with sides of fragrant rice, cooling raita and sweet chutney.