Goat curry recipe

Directions

1. 1
   This quantity should serve between 8-10 people.
2. 2
   Put the meat in a large bowl and add the garlic, bay leaves, cinnamon, peppercorns, curry powder, allspice, cloves, nutmeg and chillies.
3. 3
   Rub the spices into the pieces of meat with 3 tablespoons of the vinegar.
4. 4
   Cover and leave to marinate in the fridge for at least 3 hours and up to 12.
5. 5
   Preheat the oven to 170C/325F/Gas 3.
6. 6
   Heat 2 tablespoons of the oil in a large frying pan and fry the meat with the garlic and spices in 3 or 4 batches until the meat is browned on all sides, adding more oil when necessary.
7. 7
   Do not allow the garlic to burn.
8. 8
   Transfer the meat and garlic to a large, lidded flameproof casserole.
9. 9
   Peel and slice the onions.
10. 10
    Add a little more oil to the frying pan and cook the onions until softened and lightly coloured.
11. 11
    Tip them into the casserole.
12. 12
    Deglaze the frying pan with the remaining malt vinegar, stirring to lift the sediment from the bottom; pour over the meat.
13. 13
    Add the tomatoes, salt, sugar, treacle and water.
14. 14
    Bring to the boil.
15. 15
    Cover with a lid and transfer to the oven.
16. 16
    Cook for 2-21/2 hours until the meat is very tender.
17. 17
    Serve with rice that has been boiled, then fried with a little onion and some cooked black-eyed or red kidney beans.
18. 18
    It is imperative that the curry be served with good and violent chile sauce and cans of ice-cold lager.