Goat curry a Fijian local delicacy…

Goat meat is darker, richer and has less fat than lamb.

WHAT YOU NEED:

• 2 tbsp oil
• 700g goat meat, cut into 1.5cm cubes
• 1 large onion, sliced
• 2 gloves garlic, crushed
• 2 tsp crushed fresh ginger root
• 4 cardamom pods
• 1 tsp each coriander seed, cumin, fennel seed and black pepper, all ground
• 1 whole chilli (or to taste)
• 3 tbsp cashew or macadamia nuts
• 3 tomatoes, peeled and chopped
• 180ml natural yogurt
• 1 tbsp lemon juice
• 1 tsp salt

HOW TO MAKE IT:

1. Heat the oil in the pan, add the meat and brown.
2. Remove the meat. Add the onions, garlic, ginger and cardamom, and stir fry over a medium heat until the onions turn golden.
3. Add the spices and nuts, and stir fry for a minute.
4. Add the tomatoes and simmer until soft.
5. Return the meat to the pan.
6. Beat the yogurt with a little water and the lemon juice, and stir in.
7. Season, cover, and simmer over a low heat until the meat is tender.
8. Serve with rice and chutney. Season to taste.

lovely local recipe to try out…nice when spicy 🙂