Spicy Goat

We finally got hold of some goat, from the garden centre of all places (which apparently is branching out into sourcing a lot of local produce). It is apparently a very healthy cut of meat, though that wasn't especially clear from the cuts we got. Still, if the meat proves popular, they may get a better choice of cuts in. The meat tends to come from Woburn, and they always have a nice range of gamey produce, and the cheaper cuts make a really nice stew. With the goat though, I figured I'd do a curry. The recipe I used was pinched from the Cumbrian Goat Experience; I halved it, adapted it slightly to what was in the fridge, and did it in the slow cooker (8 hours on high) rather than the oven.

Ingredients:
2 Chops of Stewing Goat (bones removed, and roughly diced)
1 tbsp ground coriander
1 tbsp ground cumin
0.5 tbsp ground cardamom
0.5 tsp ground ginger
0.5 tsp hot paprika
1" cinnamon stick
2 cloves garlic, chopped
1 bay leaf
1 sliced carrot
1 diced onion
1 sliced leek
100ml white wine
1 tin chopped tomatoes
Water
Salt and pepper Vegetable oil.

Guidelines:

1) Coat the goat meat with the spices. Turn the slow cooker on high.
2) Fry the garlic, onions, carrots and leek for a few minutes until softened.
3) Add any left over spices and fry for a couple more minutes.
4) Transfer to your slow cooker.
5) Brown the goat meat quickly in it, in small batches and add to the vegetables.
6) Pour the wine into the frying pan to de-glaze, then add it to the meat
7) Add the chopped tomatoes and some water.
8) Cook for around 8 hours on high.

The recipe worked well, and tasted fantastic. In future I would use half the cardamom, and add a teaspoon of turmeric. I'd also not add any water, and thicken with tomato purée about an hour before serving. Eight hours is easily sufficient to make the goat meat very tender, and It just fell apart. I served it with cous cous, and it is something I will definitely try again.