Dad’s curry

Dad’s curry

Mr & Mrs Wilkinson's How it is at Home
Patricia Niven

MR: I love a good curry and this one’s a cracker. If available, I make it with goat meat as I love its delicate flavour and the way that it soaks up the aromatics of the spices. The longer you leave the meat to marinate, the softer and more flavoursome the curry will be. Note: this is not for chilli cravens.


Quantity Ingredient
1kg diced goat or beef
3 tablespoons mustard oil
1 tablespoon kashmiri chilli powder
1 tablespoon ground turmeric
1 tablespoon salt flakes
3 tablespoons non-gmo vegetable oil
2 white onions, sliced
2 garlic cloves, sliced
1 1/2 tablespoons grated fresh ginger
3 tablespoons sugar
1 tablespoon ground cumin
1 tablespoon ground coriander
1 x 400g tin chopped tomatoes
3 tablespoons malt vinegar

To serve

Quantity Ingredient
grilled flatbreads
cucumber yoghurt (see tip)
salted red onion (see tip)


  1. Add the meat, mustard oil, chilli powder, turmeric and salt to a bowl and mix everything together well. Cover with a plate, transfer to the refrigerator and leave to marinate for at least 1 hour, or overnight for best results.

    Preheat the oven to 170°C.

    Heat the vegetable oil in a flameproof casserole over a high heat, add the marinated meat and seal briefly on all sides. Remove from the pan with a slotted spoon and set aside.

    Add the onion, garlic and ginger to the pan, reduce the heat to medium and sauté for 3–6 minutes until softened. Add the sugar and remaining spices and cook, stirring, for 1 minute then return the sealed meat to the pan together with the chopped tomatoes, 400 ml water and vinegar. Bring to the boil, cover with a lid and transfer to the oven. Leave to cook for 2–3 hours, or until the meat is tender and has started to fall apart.

    Serve with grilled flatbreads, cucumber yoghurt and salted red onion (see Tip).


  • To make the cucumber yoghurt stir together 3 tablespoons natural yoghurt, 1 grated Lebanese (short) cucumber, 5 chopped mint leaves and a pinch of salt flakes in a small bowl.

    To make a salted red onion accompaniment, cut 1 red onion in half lengthways and slice into half-moons. Add to a bowl with a large pinch of salt and a pinch of kashmiri chilli powder and mix together well.
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