Paul’s slow-cooked goat curry

SERVES: 6-8 people TIME: 7 hours Low, moist heat in our large crockpot, combined with Paul's delicious array of spices and the juices of seasonal vegetables, makes wild goat meat melt in your mouth. We used meat from the back legs in this recipe, but you can use shoulder and neck meat. If bagging a wild goat isn't on your to-do list, substitute lamb or beef. Don't be put off by the number of ingredients as the idea is to make a big pot, so it lasts for a while.

INGREDIENTS

1.2 kg goat meat, cubed

4 tbsp olive oil or coconut oil

1 tbsp cumin powder

1 onion, chopped

1 leek, sliced

4 cloves of garlic, minced

2 tbsp good quality curry powder

2 tbsp Paul’s Special Spice Mix (see above right)

3 large carrots, cubed

2 stalks celery, chopped

2 cans of chopped tomatoes

1 can coconut cream

½ lemon with skin, chopped very finely

4 tbsp tamarind paste

OPTIONAL: 2 tbsp cornflour mixed

with ½ cup water

METHOD

1 Fry the onion, leek, cumin, garlic and curry powder in the oil in a large pan on high heat for 1-3 minutes, constantly stirring to prevent the mixture sticking.

2 Add the meat and stir, then add Paul's spices and mix. Cook until the meat is lightly browned.

3 Transfer to a large slow cooker set on HIGH and add the carrots, celery, canned tomatoes, coconut cream, and salt.

4 Once the curry begins to simmer, let it cook on HIGH for 2 hours, then turn down to LOW. Stir frequently. It needs around six hours in total or follow the instructions according to the brand of your slow cooker.

5 About halfway through cooking, stir in the lemon and tamarind paste. Taste it – you may want to refine the flavour to suit your palate by:

• adding more chilli;

• regulating the acidity (add small amounts of salt and/or vinegar);

• check the consistency (if it's too runny, you can stir in the cornflour/water mix). 6 Serve with rice, chopped coriander, poppadoms, or chappatis.