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Spicy goat stew

I popped into the butchers this morning on the way back from college to get some meat for tea and they had some goat which is something I’ve never cooked before so I thought I’d give it a go!  After a brief chat with the very helpful butcher about what flavours go with it and different ways to cook it I brought some home to cook.  The best way to cook goat meat is very slowly for as long as you can!  I made it at about 2pm and left it in the oven at 140°C until we ate it at about 7pm – it was amazing!  We had some lovely friends come round for tea unexpectedly and this just about fed four (I couldn’t bring myself to tell them it was goat…)

Ingredients (Serves 3/4)

600g goat shoulder, cut into approximately 2-3cm cubes

3 green chillies with seeds in, chopped roughly

400g tin tomatoes

1 tsp ground cumin

1 tbsp fresh coriander, chopped roughly

1 tsp ground cinnamon

1/2 tsp hot paprika

1 tsp turmeric

seeds of 4 cardamom pods, crushed

generous pinch of salt

500ml veg stock

50g dried apricots, halved

2 carrots, cut into large chunks

2 star anise

squeeze of lime juice

How to make it:

1) In a heavy duty ovenproof pan with a lid (I used a round Le Creuset pan) brown the diced meat in a little vegetable oil.

2) Meanwhile mix the rest of the ingredients, apart from the stock, apricots, carrots, star anise and lime juice, in a mixer until fairly smooth.

3) Once the meat is nicely browned add the spicy tomato mixture, stock, apricots, carrots and star anise, stir well and bring to the boil.

4) Once the stew is boiling put the lid on and place in a preheated oven at 140°C for at least 3 hours (I cooked it for about 4 1/2).

5) It is ready to eat when the goat is no longer stringy but melts in your mouth.  The lime juice can be used to take away some of the heat if you have gone overboard on the chillies!

6) Serve with rice and/or nice crusty bread

7) eat and enjoy!

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