1 Onion, diced
3 tsp Root Ginger, finely chopped
6 Cloves Garlic, finely chopped
The spices I have used are as follows but you can add more or less depending on your tastes & spice rack limitations:
3 tsp Chilli Flakes
1 1/2 tsp Brown Mustard Seeds
1 1/2 tsp Yellow Mustard Seeds
3 tsp Ground Coriander
3 tsp Ground Cumin
3 tsp Turmeric
10 curry leaves, crumbled
600ml chicken or vegetable stock, I used home-made but you can use a stock cube but be careful with seasoning as it can be quite salty.
400g New potatoes, halved
Freshly Ground Black Pepper
Preheat the oven to low (Gas 3).
Season the goat with a little black pepper and sea salt.
Heat a large frying pan with a little groundnut oil.
Brown the goat in the pan a portion at a time to ensure the meat develops some colour and flavour; if you try to cook it all in one go then it will just sit and cook in it’s own juices. Then set the meat aside.
Heat some oil in a heavy based casserole dish, add the onions and stir gently as they first turn translucent and then start to brown. Add the garlic and ginger and continue to stir for 3 minutes to prevent the garlic from burning; this can give a bitter taste to the dish.
Add all the spices and stir for a further 3 minutes; you may need to add some stock to loosen the dry ingredients into a paste.
Add the goat meat and coat in the spice mixture slowly adding the stock to keep the dish fluid.
When all the stock has been added bring to the boil, then remove from the stove and place in a low oven (Gas 3) for approximately 2 hours. Check on it after around 45 minutes to make sure there is enough stock and if you need to add more do so, repeat until all the meat has fallen off the bone which you can now remove.
Add the new potatoes and cook for a further hour, keeping an eye on the level of liquid, it is best to have some excess stock in the pot to reduce later then have the meat too dry.
When the potatoes are cooked through move the pot back to the stove top and add the spinach, turn the heat up to a simmer, this should not take long as the dish will still be hot from the oven. Simmer for 5 minutes (or longer if you need to reduce the liquid stock) to warm the spinach though before serving.