Slow cooked Goat curry

Remove the bone from the leg of meat. Carefully remove any tough silverskin that may be present. Cut the meat into largish bite sized pieces. Dry the meat with some paper towel. Season with a little salt and pepper if desired. Add some of the grapeseed oil to a hot frypan and sear the pieces of meat in small batches until nicely browned all over. When done set the meat aside in a bowl covered with aluminium foil.

Slice the onion finely lengthwise. Strip the leaflets from the curry leaves. Remove the paper from the garlic and slice thinly. Slightly bruise the makrut lime leaves but leave them entire. Chop the potatoes into roughly equal sized chunks that are slightly bigger than bite size. They will partially disintegrate during cooking and help to thicken the dish. Remove the tough outer skin from the lemongrass and bruise with a meat hammer. Leave it entire. Finely chop the red chilli. Leave the seeds in if you want more heat in the dish, otherwise deseed it.

Place the curry paste into the frypan used to sear the goat meat and fry until it becomes fragrant, about 1 minute. Add the onions and garlic and stirfry until translucent. Don't caramelise them as they may become bitter. Remove the onions and garlic and set aside while you deglaze the pan using the stock to get all of the sucs off the bottom to add great flavour to the dish. In a slow cooker or casserole dish add the meat plus all of the other ingredients including the chopped tomato. Pour over the chicken stock from the frypan and make sure the meat is either just covered or slightly uncovered with the liquid. Cook on high if in a slow cooker or about 120 deg c. if in a casserole dish until the meat is fully tender. This can take around two to three hours. You can remove the lid during the last half hour or so to let some of the liquid evaporate if you want the sauce to be thicker. Arrowroot can also be used to thicken the dish further if required. Serve immediately in warm bowls and enjoy.