Goat and Cabbage Curry With Soft Pap

Goat and Cabbage Curry with Pap
Goat and Cabbage Curry With Soft Pap Hinds Spices The Strong One Servings 8
Goat and Cabbage Curry With Soft Pap Hinds Spices The Strong One Difficulty Beginner
Goat and Cabbage Curry With Soft Pap Hinds Spices The Strong One Total Time 1 hour 30 minutes

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INGREDIENTS

Goat and Cabbage Curry

  • 1.5 kg 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
  • 50 g Rhodes Quality Tomato Paste
  • 2 L water
  • 500 g 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.
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