Goat Curry Pie

Goat Curry Pie

Chef: Steven Beasley Establishment: Pyrmont Point Hotel, Sydney NSW

Preparation Time: Cook Time:

Ingredients / serves 1

  • 1 Goat shoulder (bone in)

  • Marinade
  • ½ tbsp Tumeric
  • 2 tbsp Garlic, crushed
  • 1 tbsp Ginger, finely chopped
  • 1 tbsp Chilli, finely chopped
  • 500 ml Yoghurt (tub)

  • Cooking Broth
  • 3 litre Vegetable stock (goat stock if you can get it or make it)
  • 10 Cardamom pods
  • 5 Cloves
  • 2 Cinnamon quills
  • 2 tbsp Cumin seeds
  • 1 tbsp Ground coriander
  • 1 tbsp Fennel seeds
  • 1 tbsp Whole black pepper
  • ½ tbsp Fenugreek seeds
  • 2 Bayleaves

Method

METHOD
1.
Combine spices and yoghurt for marinade.
2.
Spread over scored shoulder and leave to marinate for 4 hrs.
3.
Combine all ingredients for cooking broth and add goat shoulder.
4.
Cover and cook in an oven for 2.5 - 3hrs at 160°C until meat is falling from bone.
5.
Remove from oven and cool meat in its juice. Shred meat and put bones aside (can make more stock from these if required).
6.
Fill pie containers, cover with some short crust pastry (bought or make your own, we make ours with a basic pastry recipe).
7.
Egg wash pastry, sprinkle with fennel seeds and bake in 180°C oven for 15 mins or until pastry is golden and crispy.
*Serve with a tomato and coriander salsa.

ACTIVITY

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Goat Curry Pie

Goat Curry Pie
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