Cooking With King – ‘Spangdangling Curry Goat’

Who says TV chefs have to have all the fun?

Here at King’s Kitchen we’re eager to offer our friends (that’s you) more than just wickedly delicious meals.

For, though eating them can be fun, enjoying the experience of making them yourself with pals is even better.

So, we’ve decided to let you in on the action by sharing some of our favourite recipes!

In the mood for Spangdangling Curry Goat?

Step into the kitchen!



Use the leg of mutton for this particular dish as it’s meat is much more tender & a lot less bone than the shoulder.

Serves 5-7

3 1/2kg mutton leg. Note: Ask your butcher to cut in curry sized pieces.

2 tbsp mild curry powder

1 tbsp turmeric powder 

1tbsp ground cumin

3-4 green cardamoms

1 cinnamon stick 

1 tbsp minced garlic

1/2 bunch fresh thyme

1 red scotch bonnet pepper (for flavour, not heat)

1 diced carrot

1 finely diced small white onion 

3 tbsp Olive oil 

Wash & rinse your diced mutton leg with vinegar & water then drain off any excess water.

Add garlic & all dry ingredients except cardamoms & cinnamon to meat and then rub in making sure not to miss any morsel. (Set aside in fridge to marinate for no less than four hours. If you REALLY want a mind blowing flavour then leave it in overnight)

Add olive oil to heated pan (cast iron or Dutch pot is our pot of choice as this ensures meat is evenly cooked) but any large non stick pot you have will do!

Add cinnamon stick & green cardamoms to heated oil to release flavour. 

After 2-3 mins add your meat for browning/searing

(Side note: browning/searing)

Act of sealing all the goodness & flavour  of meat.

This should take no longer than 10 mins, you’ll now see caramelisation has taken place. Low the temperature down to a low medium heat & leave to cook for an hour. 

Important: stir your meat ensuring it doesn’t stick to the bottom of the pot if so your temperature is still too high. 

Now add 2 cups of water to the mixture with the diced carrots & onion.

Cover & simmer for another hour on a low medium heat.

Now the meat should be tender as you’ve slow cooked it with love & attention. Serve with basmati rice or rice n peas & a side salad. 

Too many people rush this process & use water at the beginning stage, we find this in turn boils the meat & gives a rubbery texture to the end result. 

Our final instruction?

Always cook with love.

Bon appetite!



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