I’m lucky to have a local farmer’s market that sells ‘exotic’ meat like goat. I’ve tried it several times and this is the first I’ve liked the results so much that the dog didn’t get any. If you can’t source goat, this is perfectly suitable for mutton (or lamb, at a pinch).
The usual apologies for the hideous photography. The stew was colourful and tasted spicily divine (all diners agreed!)
- 600g goat stewing meat (shoulder or leg), chopped into large chunks 2″ or more each
- 130g soured cream
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground sea salt
- 10 green cardamom pods
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 6 whole cloves
- 3 kaffir lime leaves (or 2 bay leaves)
- 3 slim or 2 fat leeks (trimmed of dark green end), sliced thickly
- 1 celery heart (the bottom half of a whole celery), sliced thickly
- 2 red chillies, de-seeded and de-pithed, and chopped
- 2 large and thick carrots, sliced lengthwise then chopped into thick-ish half-moons
- 50g butter
- 2 tomatoes (2″ / 5cm tall), quartered
- 500ml stock (I always use chicken stock, but if you have lamb or beef, all the better)
- 250ml water
- Bunch of wild garlic leaves (I had 24, the average was 5″ / 13cm each), sliced;
or, 2 crushed and finely chopped garlic cloves
- 100g green beans, stems trimmed off, and sliced into 2″ / 5cm lengths
- Fresh ground black pepper
- 1 tsp garam masala
- One large, one medium, and one small bowl
- Pestle and mortar
- Sturdy potato masher
- One large, heavy stockpot (10″ / 26cm width, and 4&1/2″ / 12cm deep or so), with lid
- Put the meat into a large bowl, and add the soured cream, coriander, turmeric, and sea salt. Stir well to mix, cover with cling film, and leave to marinate for an hour. Shake up the bowl really well at 10 minute intervals to ensure all the meat marinates evenly.
- Very lightly crush the cardamom pods, cumin seeds, and coriander seeds in a pestle and mortar, just until the pods open and the seeds are split. Add the cloves and lime leaves.
- Prepare the leeks, celery, and chillies, and place into a medium bowl. Mash with a sturdy potato masher until the leek rings are well broken up and the chilli has coloured everything in the bowl.
- Prepare the carrots and place in a small bowl.
- Melt the butter in a large pot on a high heat, then add the spices. Let them fry until you smell them everywhere (3 minutes or so) – but take care, they can spit so keep a lid on the pot, half-cocked for steam release.
- Using tongs, put the meat into the pot with the spices and seal them until browned (3 – 4 minutes). Use the tongs to keep them moving so all sides are sealed.
- Add the bowls of veg, plus the tomatoes and the remaining marinade, and keep stirring for another 3 minutes or so. Once everything is heated up, add the stock and water, and let it come to the boil. Turn down the heat (ideally, move the pot to the smallest ring on the lowest setting), and leave to simmer for 1 hour or so.
- Prepare the wild garlic leaves (or garlic cloves) and the green beans. Add to the stew, with the ground pepper and garam masala, and leave for another 45 minutes or so with the lid off, until the sauce has thickened and the meat is falling apart. If you’re worried when you add the beans that the stew is too thin, sipon off several tablespoons of liquid from the pot and stir in 1 heaped tsp cornflour. Once well combined, add back to the pot and stir well, and leave to simmer for the remaining time.
My starting point was Vivek Singh’s recipe but I veered wildly off-piste. Obviously. 🙂