Wild Goat Curry with Smoked Chilli
Serves 4
Ingredients
- 1.2 kg wild goat shoulder, cubed
- 1 tbsp neutral oil
- 2 onions, diced
- 4 garlic cloves
- 30 g ginger
- 2 tbsp curry powder
- 400 g canned tomatoes
- 400 ml coconut milk
- 3 tbsp Glasseye Creek Smoked Chilli Sauce
- 300 g basmati rice
Method
1. Season and brown the meat in batches. Transfer to a heavy casserole or slow cooker.
2. Cook onion and aromatics for 5 minutes, then add tomatoes, liquid, spices and sauce, scraping up the browned bits.
3. Cover and cook at 150°C for 3-3 1/2 hours or on LOW for 7-8 hours until fork-tender. Shred the meat and reduce the sauce if needed.
4. Serve the ragu with pappardelle and parmesan, or the curry with rice.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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