Friday, February 6, 2015

Goat and potato vindaloo

Vindaloo. My first few experiences have been extreme with my chilli tolerance tested to the limits. A curry so fierce that I felt as though my eyeballs were about to blow out. My lips would blister from the slightest taste of the sauce which meant smearing them as quickly with yoghurt to cool them down. However as much as I love chilli, I have had to tone it down as I just can't handle it as well as I used to.

The word 'vindaloo' melds the Portuguese word for wine, vinho - and alhos for garlic. Both ingredients figure prominent in original Portuguese recipes and modern Indian adaptations of the dish. The meat originally prepared by this method was pork. Back in the day, the Portuguese would preserve pork in large barrels of vinegar and garlic to stop them spoiling on long sea voyages. The Goan influence is event with the addition of potent fiery chillies and various spices such as ginger, coriander and cumin.

This goat and potato curry is great to make as a big batch as you know with curries, they just get better each day. This is an adaptation of Yotam Ottolenghi's "Two potato vindaloo" as I added goat into the mix.

You'll need at least 2 hours for the goat to cook in the oven and the smells will let you know that dinner is ready.


Spice mix
8 cardarmon pods
1 tbs cumin seeds
1 tbs coriander seeds
1/2 tsp cloves
1/4 ground turmeric
1 tsp ground cinnamon
1 tsp sweet paprika

2 tbs olive oil
12 shallots (300g in total) chopped
1/2 tsp brown mustard seeds
1/2 tsp fenugreek seeds

2 tbs finely chopped ginger
1 fresh red chilli
3 ripe tomatoes peeled and roughly chopped
50mL cider vinegar
400mL water
1tbsp caster sugar

1/2 cup of plain flour
1kg baby goat meat cut into 3cm dice with bone

400g peeled waxy potatoes cut into 2.5cm dice(I used kresta potatoes and kept the skin on)
1 red capsicum cut into 2 cm dice

To serve
mint or coriander leaves


1. Preheat the oven to 180 degrees Celsius.

2. Start with the spice mix. Dry roast cardamom pods and cumin, coriander seeds in a small frying pan until they begin to pop. (You'll hear it, don't you worry)

3. Transfer roasted spiced to mortar and pestle and add the cloves

4. Work to a fine powder before removing and discarding cardamom pods once the seeds are released.

5. Add turmeric, paprika and cinnamon and set aside.

6. Heat oil in a large heavy based pot with lid.

7. Add shallots with mustard and fenugreek seeds and sauté on med-low heat for 8 minutes or until shallots brown.

8. Stir in the spice mix, ginger, chilli and cook for a further 3 minutes.

9. Next add the tomatoes, vinegar, water, sugar and salt.

10. Bring to boil and leave to simmer, covered for 10 minutes.

11. Whilst sauce is simmering, coat the goat in flour (best to put this in a plastic bag and shake it all about).

12. Add olive oil to a fry pan and place on high heat (this will allow the meat to sear quickly as it hits the pan).

13. Cook all the pieces of meat until nicely browned as this intensifies the flavour.

14. Add the potatoes, red capsicum and goat into the large heavy based pot.

15. Make sure all the vegetables are just immersed in the sauce, add more water if needed.

16. Cover with the lid and place into the oven, continue cooking for 2 hours or until meat is tender.

17. Serve hot with plain rice and garnished with mint or coriander leaves.

Handy Hints

You can replace the rice with cous cous.
Freeze the leftovers to enjoy for midweek meal.

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