Farmers Joe‘s slow cooked north Indian goat and spinach pie
You will need:
700 g Farmers Joe boneless goat shoulder cut in cubes
85 g Greek style yoghurt
2 tbsp malt vinegar
1 tsp ground turmeric
2 tsp garam masala
4 tbsp vegetable oil
1 small cinnamon stick
5 green cardamom pods, bruised
2 bay leaves
1 large onion, finely chopped
2 tsp garlic puree
2 tsp ginger puree
2 tsp ground cumin
½ tsp chilli powder
200 g canned chopped tomatoes
175 ml warm water + 4 tablespoons
1 tsp sugar
250 g spinach leaves chopped
2 tsp unsalted butter melted
1 clove garlic crushed
¼ tsp ground nutmeg
1 tsp garam masala
125 ml cream
Butter puff pastry (if using store bought, about 3 sheets)
Short crust pastry (if using store bought, about 3 sheets)
½ egg (for egg wash)
Marinate the goat in the yoghurt, vinegar, garam masala and turmeric and leave for 4 hours or overnight. Heat oil to medium heat and fry cinnamon, cloves, cardamom and bay leaves for 30 seconds. Add onion and cook. Add ginger and garlic puree and cook until soft. Add cumin, chilli and tomatoes and cook for 2 minutes. Add 4 table spoons of warm water and heat until the oil separates. Add the marinated meat and stir until meat changes color. Add salt, sugar and the 175 ml water and bring to the boil. Place a lid on top of the casserole and cook further in the oven at 160 degrees for about 2 hours or until the meat is soft. When the meat is cooked, blanch the spinach in boiling water and drain. Melt butter add garlic and cook. Add nutmeg and garam masala. Squeeze all water out of spinach and add to the butter mixture and stir well. Add this to the curry and add the cream.
Taste the pie mix and add pepper and salt to your liking. Leave the mix to cool.
Butter or spray with canola oil 6 pie tins and line these tins with the short crust pastry, ensuring a little pastry hangs over the tin. Spoon the goat curry mix in and spread evenly.
Cover with puff pastry and crimp the pastry to your liking.
Make an egg wash with ½ egg and a little water or milk and glaze the pies with this egg wash. Decorate with fresh herbs or poppy seeds.
Bake the pies for about 15 - 20 minutes on 175 degrees Celsius in a fan forced oven or until the bottom of the pie is cooked (turn out quickly on a tea towel to inspect and turn back in the mould if not done yet). Remove from oven, turn out the moulds and serve with buttered mash (Belgian style, use freshly grated nutmeg and lashings of butter and an egg yolk in the mash) buttered Dutch carrots, spinach or just with some tomato sauce.
Bonne appetite... serves 6 pie lovers...
Catering and Restaurant Manager
The Big Cheese Catering Company