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Ian Chatfield

01732 354733

01892 826271

info@ianchatfield.co.uk

Tonbridge
Mon-Sat 7.30-17:30
Sunday 10.00 - 16.00
01732 354733
Tunbridge Wells
Mon-Sat 9:00-17:30
Sunday Closed
01892 826271
info@ianchatfield.co.uk
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"Popped into Ian Chatfield butchers in Tonbridge yesterday! Lovely shop, friendly, well priced, quality meat & cheese"

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RICHARD, TONBRIDGE

Goat Curry

Goat Curry

Cooking time approx. 2.5hrs

Serves 4 people

Ingredients

  • Sunflower oil for frying
  • x1 onion, finely chopped
  • x5 garlic cloves, finely chopped
  • 80g fresh ginger, grated
  • 2 tablespoons of mild curry powder
  • 1-2 scotch bonnet chillies, seed and pith removed then finely chopped
  • 800g British diced goat (from Ian Chatfield, of course!)
  • x2 400g cans chopped tomatoes
  • Large handful fresh thyme sprigs
  • 250ml chicken stock
  • Juice 1-2 limes, plus wedge to serve
  • x1 small cauliflower, prepared into florets (part boil)
  • Steamed rice, to serve
  • 250g New potatoes, halved
  • x1 small bag of spinach

Method

  1. Heat the oven to 150 degrees/gas 2
  2. Pour a glug of oil into a large lidded casserole dish over a medium heat
  3. Add onion and fry for 5 minutes, until the onions start to soften
  4. Add the garlic, ginger, curry powder, chillies and goat. Season, then fry for 5 minutes whilst stirring to brown the meat
  5. Add the chopped tomatoes, thyme and stock, then cover the casserole dish
  6. Transfer the dish to oven and cook for 2hrs until goat is tender
  7. Remove the curry from oven then stir-in part boiled cauliflower florets 45mins before you serve.
  8. 10mins before you serve, stir-in the spinach and lime juice to taste and return to the oven uncovered for 5-10mins to heat through
  9. Serve with steamed rice and lime wedge

Enjoy! Remember to share pictures of your creations on our social media pages – Facebook, Twitter & Instagram.

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