This is just a great family meal for a winter weekend! Enjoy 🙂

Goat Curry

Ingredients:

500g/1.1lb diced goat
2 onions
5 gloves minced garlic
1 tbsp minced ginger
1 cup coconut light cream or premium milk
1/2 tsp ground black pepper
1 tbsp ground cumin
1 tsp turmeric
1/2 tsp ground nutmeg
1/4 tsp cayenne pepper
2 tbsp oil
Salt as desired1 Kent pumpkin (whole, not heavier than 2 kg/4.5lb)

Method:

1. Heat a wok with a splash of oil and add the diced goat. Mix for 1-2 minutes on high, close the lid and leave it on small-medium flame until juices are clear.
2. In the meantime dice the onions and mince the garlic. Turn the oven on to 200C.
3. Add prepared ginger, onion, garlic to the meat, mix well, and cook mixing for a few minutes.
4. Add the coconut milk and all spices. Cook the curry simmering on very low until tender.
5. Cut out the top of the pumpkin as to make a pumpkin pot with lid. Discard all the seeds.
6. Transfer cooked curry into the pumpkin, cover with its pumpkin lid, place it onto the large pan and put it into the oven for 50 minutes or until the pumpkin is soft. Test with a toothpick.
7. Serve the pumpkin in the pan straight from the oven and use a large spoon to scoop out the meat and the pumpkin flesh.

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