Another grandchild. Another recipe. And being a beautiful girl I came up with a fragrant and delicate baked curry using the last of my goat meat. I hope she isn’t a vegetarian.

Evelyn Morrison

Evelyn Morrison b. 19 March 2015

Goat (kid) no pun intended, leg – scored

Blitz the following to make a marinade:

Large onion
Knob ginger
Garlic, 2 or 3 cloves
Red chillies, 1 or 2, deseeded if you wish
Turmeric, a sprinkle
White pepper, big shake
Lemon juice, a squeeze
Garam masala, one teaspoon

Soak several Saffron strands in a little warm water, add it to the marinade together with a small tub of Greek yoghurt and a few bay leaves.

Roast a teaspoon or so of the following, crush in a pestle and mortar then add to the marinade:

Coriander
Cumin
Cassia bark
Cardomon pods, 3 or 4

Sprinkle over the marinade:

Almonds, blanched and flaked
Dessicated coconut
Poppy seeds (white)

Lay the leg in a casserole dish and smother in the marinade making sure to rub into the slashes.

Set aside in the fridge for a few hours.

Remove from the fridge one hour before cooking allowing it to come up to room temperature.

Pre heat oven to 200°C (fan) and bake covered in foil for 30 minutes then turn heat down to 170°C for a further 40 minutes. Remove the foil then bake for another 20 minutes or so until things start to look golden brown.

Remove the dish from the oven and allow to rest for 20-30 minutes whilst covered loosely with foil.

Serve with naan bread, home-made mango chutney, sliced red onions and fresh coriander.

Evelyn Rose Morrison, born 19th March, 2015. Welcome to the world Evelyn, I look forward to meeting you in June.

Evelyn's Zafrani Gosht Curry