Goat curry - Slow-cooked 

Goat meat is not always easy to find but it's getting more and more popular; I get mine at the markets.  It's delicious and richer than lamb or mutton.  This recipe is tried and true and so simple.

Courtesy  Ashley myheartbeets.com 

Ingredients
1kg goat meat (I used rump end of leg cut into chops)
2 red onions, chopped
4cm knob fresh ginger, minced (I used frozen because I had it)
3 cloves garlic, minced
1 bay leaf
1 Tbsp ghee (butter if you don’t have ghee)
4 cloves (whole)
2 cardamom pods
1 Tbsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1/2 tsp Kashmiri chili powder (if using cayenne use less)
1 tsp paprika
1-2 Serrano pepper, minced (I use 2 small or 1 long red chili)
2 tsp salt (adjust to taste)

Add later:
1 400g can diced tomatoes or use fresh tomatoes
1 tsp garam masala, add more to taste
1/2 cup water - if needed

Method
In a coffee/spice grinder, finely grind cloves and cardamom (and the other spices if you are suing whole seeds).
In crock pot, add all ingredients listed except tomatoes, water and garam masala (add this at the end).
Set to high and cook for 4 hours – stirring the curry every hour or so.
After 4 hrs, add tomatoes, garam masala and water. Cook on high for another hour or until the meat is tender.

Chook's note: I often dried-roast the spices before grinding. This is not necessary but I adore the smell of them cooking. 
The original recipe asked for 800g diced tomato but I find this too much and would typically use half that amount or use chopped 3-4 fresh tomatoes. The tomatoes soften the bite of the chili so if you like it hot, taste as you add the tomatoes.
Lots of changes I know but that's what it's all about - adapting to individual taste. If you taste the dish halfway through and think it's too hot please just wait as the tomatoes and long cooking smooth out the taste a bit. In the end the heat in the chili you use will impact final taste. 

If you can't buy goat and lean mutton or lamb will make a very tasty dish but get cuts with the bone in as it makes for a richer dish.

​Broccoli, celeriac and watercress soup

Soups are a marvelous meal and very forgiving if you monkey around with the ingredients.  Try this out for size!

Ingredients
1 Tbsp olive oil
1 med brown onion, chopped
2 garlic cloves, crushed
1 small bulb (300g) celeriac, peeled, chopped
1 L stock chicken or vegetable
300g broccoli, cut into small florets
1 1/2 cups watercress sprigs, roughly chopped (see note)
1/3 cup pure cream
Serves 4

Method
Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened.
Add celeriac, stock and 1 cup cold water. Bring to the boil. Reduce heat to medium low. Simmer, covered, for 20 minutes or until the celeriac is tender.
Add broccoli. Cook, partially covered, for 15 minutes or until tender. Add watercress. Remove from heat. Season with salt and pepper.
Process mixture until smooth. Add cream and heat through ~ 5 minutes. Season with pepper.
Serve topped with chives and cream.

Chooks note: if celeriac is not available use celery.
I didn’t have watercress so used nasturtium leaves as they have a similar peppery taste. 
Substitute crème fraiche for the cream if you prefer.
Lots of variations work and produce delish soup. Experiment!