CURRIED GOAT RECIPE | BBC GOOD FOOD
Enjoy this Jamaican goat curry that's packed with flavour for a family feast. Bring the pot to the table and let everyone help themselves
Provided by Jo and Leisa Creed
Categories Dinner
Total Time 2 hours 20 minutes
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Yield 8
Number Of Ingredients 14
Steps:
- Put the goat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hr or overnight.
- Heat the oil in a large heavy-bottomed pan over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml). Put the lid on and allow to simmer over a low heat for 2 hrs, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the pan from drying out.
- For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.
Nutrition Facts : Calories 241 calories, FatContent 11 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 27 grams protein, SodiumContent 2.2 milligram of sodium
PORK RAGU RECIPE | PORK RECIPES | JAMIE OLIVER RECIPES
This tasty combo of beef and pork mince is great in pies, on pasta or with rice.
Total Time 2 hours 15 minutes
Yield 12
Number Of Ingredients 13
Steps:
- Start by prepping all your veg: peel and finely chop the onions, garlic and carrots, trim and finely slice the celery, then peel, deseed and finely chop the squash. Finely slice the bacon.
- Heat the oil in a very large casserole pan over a medium-low heat, add the bacon, followed by the onion, garlic, carrot, celery and squash and cook gently for about 15 minutes, or until soft.
- Add the mince, breaking it up with a spoon, and cook for about 10 minutes.
- Turn the heat up, pour in the wine and leave to bubble and cook away for a few minutes, then tip in the tomatoes and 2 tins' worth of water. Drop in the rosemary sprigs and bay leaf, and season with sea salt and black pepper.
- Bring to the boil, then cover and simmer for 1½ hours. After this time, if the ragù is still quite liquidy, remove the lid, turn the heat up and simmer for a few more minutes, or until thickened and reduced.
- Eat straight away, or if you’re making this ahead of time, allow to cool, then divide between containers or plastic freezer bags.
Nutrition Facts : Calories 355 calories, FatContent 15.2 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 35.6 g protein, CarbohydrateContent 15.6 g carbohydrate, SugarContent 11.6 g sugar, SodiumContent 0.92 g salt, FiberContent 3.4 g fibre
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