Goat and Cabbage Curry With Soft Pap
Servings 8
Difficulty Beginner
Total Time 1 hour 30 minutes COOK MODE
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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.