Readers will be pleased to learn that DonQui’s frivolous musings on political matters have been put to one side for more important things — food.

Inspired by the gorgeous goat curries he had in Tanzania he has decided to try to recreate something similar. DonQui has cooked goat curry before, using a Jamaican recipe. It was rather good but this time he wants to create something different, based on the flavours he remembers from Africa.

So here goes — and once again DonQui apologises for his lack of exact measurements. He is not a very exact creature and tends to do things to taste rather than measurement.

Ingredients

3-400g diced goats meat (DonQui gets his from the Wild Meat Company)
coconut oil for cooking (vegetable oil can substitute)
1 onion chopped
1 red chilli seeded and chopped
1 garlic clove chopped
a good sized piece of ginger root chopped
2 tablespoons of mild curry powder
500ml lamb or beef stock (lamb is better if you can find it. DonQui gets his from Waitrose)
1 teaspoon dried thyme (DonQui normally uses fresh but with winter coming his supply has dwindled)
three or four dried curry leaves
a good dollop of tomato purée
chopped coriander leaves
juice of 1 lime
salt to taste

Method

Brown the goat in the coconut oil at high temperature. It is better to do this in small batches so the pan remains hot. Once done set the browned goat to one side.

In the same pan gently fry the onion until it starts to brown. Then add in the garlic, ginger and chilli. Stir around for a minute or two then throw in the curry powder.

Add the lamb stock to the pan, stir it around well to take up all the brown bits, bring to the boil and then let simmer to blend and reduce for a while.

At this point you could put the goat back into the pan, cover and simmer for a few hours.
However, DonQui thinks it a far better idea to bung it all in a slow cooker so he can go off to the pub for a couple of pints without worrying about having to watch the stove. So this is what he does.

The goat and the spiced stock from the pan go into the slow cooker along with the thyme, curry leaves, tomato purée, coconut cream and salt. DonQui puts a lid on it and goes to the pub leaving it to simmer together gently for at least 3 hours or 3 pints, whichever takes longer.

If you do not have (nor want to use) a slow cooker then simply put it all together in the pan, cover and again simmer for 3 hours or more.

After 3 hours slow cooking the goat should be falling apart tender. If you cooked it in the pan you simply need to take the lid off, turn the heat up and let the liquid reduce to a rich deep sauce. If, like DonQui, you used a slow cooker then tip out most of the liquid into the pan and cook it down while the meat remains warm. Then put back together.

Stir in the juice of 1/2 a lime, and serve with the chopped coriander on top, rice on the side and the other half-lime for more juice for those who want it.