Simon Rimmer's spicy curry from Sunday Brunch is packed with tender chunks of melt-in-the-mouth meat
For the spice paste
Put all the ingredients for the spice paste in a food processor and blend until smooth.
Heat a large heavy-based frying pan over a high heat, add a splash of oil and quickly fry the goat meat in small batches to caramelise the outside, then set aside.
In the same pan, fry the spice paste over a medium heat for about 6 minutes until it thickens slightly. It should become really fragrant while it’s frying.
Add the spices, sugar, chopped tomatoes and stock, then bring to boil.
Place the meat back into the pan, turn the heat down to low, cover and simmer for 3-4 hours until soft and tender.
Garnish the curry with desiccated coconut and serve with rice, coriander and lime wedges.
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