Ingredients

• 3 large onions
• 1 finely chopped
• 2 thinly sliced
• 5 garlic cloves
• peeled and bashed
• 1 small bunch fresh chives
• snipped
• 50ml/2fl oz white wine vinegar
• ¼ tsp ground cloves
• 1kg/2lb 4oz goat thigh
• cut into large chunks
• 3 tbsp sunflower oil
• 3 tbsp mild curry powder
• 1 lamb stock cube
• 2 fresh rosemary sprigs
• 2 fresh oregano sprigs
• handful fresh parsley
• 1 small bunch fresh coriander
• roughly chopped
• salt and freshly ground black pepper
• 300g/10½oz easy cook long grain rice
• rinsed
• 20ml/¾fl oz coconut milk
• 30ml/1fl oz sunflower oil
• 2 chicken stock cubes
• 400g tin kidney beans
• drained and rinsed
• pinch salt

Directions

• In a bowl large enough to hold all the meat
• mix the chopped onion
• garlic and chives with the vinegar and cloves. Add the goat and marinate for about 20 minutes.
• Meanwhile
• heat the oil in a large flameproof casserole dish over a medium heat. Add the sliced onions and fry for 10 minutes. Stir in the curry powder and cook for a further 1 minute. Add the goat and crumble in the lamb stock cube. Stir in the sprigs of rosemary
• oregano and parsley. Add 700ml/1¼ pint water and season with salt and pepper. Mix everything together and bring to the boil. Reduce the heat
• cover with a lid and simmer for 1 hour.
• Remove the lid and continue to simmer for a further 1–1½ hours
• or until the meat is very tender and the sauce reduced.
• While the curry is cooking
• place all the rice ingredients in a lidded saucepan with 450ml/16fl oz water. Stir well and bring to a boil. Reduce the heat
• cover and simmer for 6 minutes.
• Turn off the heat and leave to stand
• covered
• for a further 5–6 minutes
• or until tender and the liquid has been absorbed.
• Stir the coriander through the curry and fluff up the rice before serving.