Recipe: Warming Goat Chilli

Friday, 27 January 2023 18:48

Goat’s meat is sweeter than lamb and incredibly versatile. It’s ideal for tagines, stews, casseroles, hot pots, Shepherd’s pie, roasted joints for Sunday lunch, and in curry – it doesn’t have to be the Caribbean kind.

Feeds 4-6 people, depending on sides.

This recipe can be easily adapted for slow or pressure cookers and can be halved or multiplied. You can use minced if you prefer, but the diced meat gives it a more hearty, winter warming feel.

INGREDIENTS
800g diced goat meat
2 tbsp vegetable oil
1 onion, finely chopped
1 large fresh red chilli or 2 small dried chillis
4 garlic cloves, crushed
1 tbsp dried oregano
1 tbsp cayenne pepper
2 tbsp cumin powder
1 tsp crushed cumin seeds 200g chicken or turkey stock
1 1⁄2 cans tomatoes
1 tbsp tomato puree
2 tsp sugar
1 400g can kidney beans Salt and pepper
8-9 mushrooms, thickly sliced (optional)
Bunch coriander leaves

METHOD
In a casserole or thick bottomed pan heat 1 tbsp of the oil and add the diced meat in batches to brown all over, sealing it. Don’t over-crowd the pan, as it will reduce the temperature and start stewing the meat. Remove from the pan.

Heat the remaining oil with the salad and add the onions with a little salt, until starting to brown. Add the garlic and spices and cook for a minute.

Tip the meat back into the pan along with the stock, tomatoes, tomato puree and sugar. Season.

Bring to a low simmer for about an hour, keep checking to make sure it still has enough liquid. Add water if you need to.

Add the mushrooms if using and check the seasoning. Instead of going for the salt try adding a little more cumin powder.

Continue to simmer for another 1⁄2 - 1 hour until the meat is tender. Add the kidney beans 10 minutes before the end of cooking.

Check the seasoning again. The chilli is best made a day ahead to let all the flavours soak in together.
Stir in the coriander before serving. Serve on steamed rice with a sprig of coriander to garnish.
The dish or leftovers can also be used for tacos – soft or hard, nachos, enchiladas, taco bake (think chilli, nachos, cheese sauce, grated cheese baked in the oven), jacket potato topping, of course or a spicy shepherds pie with sweet potato top. If you’re feeling adventurous alternative accompaniments are jalapeno scones or pillow soft Navajo bread.

It’s About Thyme, in Shanklin, regularly stocks goat meat — and they say it sells out every time.

Recipe: Warming Goat Chilli

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