Goat and Cabbage Curry With Soft Pap

Servings 8
Difficulty Beginner
Total Time 1 hour 30 minutes

COOK MODE

Prevent your screen from going dark (if supported by your device)

SERVING SIZE

TIMER

Look for the timer triggers in the recipe method

PRINT RECIPE

Click To Print

INGREDIENTS

Goat and Cabbage Curry

  • 1½kg goat meat cut into stewing pieces
  • 4 tsp Hinds Spices Steak & Chops Spice
  • Canola oil, to fry
  • 1 onion, chopped
  • 4 cloves garlic, peeled
  • 2 Tbsp Pakco Traditional Roasted Masala
  • 50g Rhodes Quality Tomato Paste
  • 2 L water
  • 500g cabbage, shredded
  • Handful coriander, to serve

Pap

  • 3 cups maize meal
  • 6 cups boiling water
  • Salt, to season

METHOD

Goat and Cabbage Curry

  • Combine the goat with Hinds Steak & Chops Spice. In a large pot, heat the oil and fry the goat pieces until golden brown. Add the onion, garlic and Pakco Traditional Roasted Masala and fry on a low heat for 3 minutes then add the Rhodes Quality Tomato Paste. Cook the paste for 5 minutes then add the water. Simmer on medium heat for 60 minutes or until the meat is tender.
  • Add the shredded cabbage and cook for 15 minutes. Season with salt to taste.

Pap

  • In a large jug, combine the boiling water and maize meal using a wooden spoon. Pour the mixture into a medium-sized pot and add salt to season. Stir continuously until smooth. Reduce heat and cover the pot with a lid and simmer on low for 35 minutes. Stir every 5 minutes to stop the pap from becoming lumpy. Slowly add more boiling water as needed.
  • Serve the goat and cabbage curry with the soft pap.

Chef's Tip

  • You may need to add a little extra water as the goat cooks. If the curry gets too dry, add 1 cup of water at a time.