Curry Goat

I have been meaning to make a deep, dark lamb curry for ages but I couldn’t decide on how to approach it or what recipe to choose and then I remembered this recipe from a great little community publication Urban Feast.  The book was created by a bunch of local Croydonites and students from a local school.  I think it was orignally a free book given out from the library and an old colleague of mine passed on several copies of it to use with my students as reading actvities.  I have used it several times and it has a great dvd accompaniment that shows each dish being made and sourced round Croydon. 

Anyway I marinaded the meat last night and left it in the fridge until mid morning today then cooked it off.  The recipe can be found here http://www.croydon.gov.uk/contents/departments/leisure/pdf/urbanfeast in an electronic copy of the book.  Please have a look as it is a really interesting read full of wonderful recipes ranging from traditional Pie and Mash to the delicious Curry Goat.

This worked out really well, it’s an intensely spiced, dark and flavourful curry.  I chickened out and omitted the Scotch Bonnet Chilli, and it still tasted amazing.  I might even temper the left overs with a little coconut milk and serve it up to my two year old later for dinner.  Do try this and don’t forget to check out the book….

Advertisements

Talk to me!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s