One of the favourite dishes of the night was this goat and spinach curry. I adapted it from a Rick Stein recipe and although I was suspicious of the amount of spices used, it worked a treat. I made it the day before (but didn't add the spinach puree until just before serving) for all the flavours to amalgamate overnight.
The finished result looks a bit like sludge, but is rich, gamey, and full of flavour. The meat was tender and fell off the bone. I added some cubed lamb neck fillet to bulk it out, but this isn't necessary if you have particularly meaty goat pieces.
Goat & Spinach Curry
Serves 6 (or 11 as part of a 5 dish spread)
1 kg of bone-in goat shoulder chopped in chunks
500gr lamb neck fillet (optional)
1/2 a head of garlic
6 medium onions
2 tsp salt
1 tbsp tumeric
1 tbsp ground cumin
1 tsp red chilli powder (optional)
1 tbsp ground coriander
1 tsp garam masala
1 can of chopped tomatoes
4 green chillis
2 large bunches of spinach
2 tbsp chopped fresh coriander
3 tbsp oil
Slice the onions and cook in a pan with the oil slowly, until light brown for about 20 minutes. Put the tomatoes, chilli powder if using, onions, garlic and ginger in a blender and blend until smooth. Add the fried onions and blend again. Return the puree into a large saucepan and add the goat and the salt. Simmer for 40 minutes, then add all the spices except the garam masala. Split the green chillis in half, deseed them and throw them in. Simmer slowly for at least 2 hours. If you're using the lamb neck fillet, add it in at this point and simmer for another hour. If the sauce is looking too thick, add a little water. Skim any fat floating on the surface off.
Meanwhile, steam the spinach until just cooked. Blend into a puree with a little water. When the goat is cooked, stir the spinach into the curry with the garam masala, simmer for a minute and serve, sprinkling the fresh coriander on top.
I served this with this red onion and pomegranate salad, rice and cucumber raita.