Billy goat gruff

This week I bought a goat shoulder from Manchester market in the Arndale.  This is close to work and is a pretty good butcher.  The cut of meat was not quite what I expected, rather than a "square" lamb shoulder, this cut of meat was more of a blade end of shoulder plus some neck chops (scrag end, where I'm from).  No mind, this is still perfect for what I had in mind for this meat.  Tonight we have a goat curry (Indian style) prepared by the Yorkshire lass.

I cubed the meat and saved the bones.  All will be used in thus curry.


Spice mix - I don't tend to mess with these rough measurements much, except to adjust the heat.
1.5 tsp freshly crushed (with a good pinch of sea salt) coriander seeds
1.5 tsp freshly crushed (with a good pinch of sea salt) cumin seeds
A couple of bay leaves
0.5 tsp black pepper corns
4-6 cardamom pods
1-2 dried chillis, crushed
0.5 tsp chilli powder
1 tsp turmeric

A little oil
2 x medium onion, 1 shredded, 1 diced
2/3 cloves garlic
Lamb / Goat Meat of your a stewing cut such as shoulder, ideally including bones cubed into mouth-size chunks.

4/6 fresh large tomatoes, or 1.5 cans chopped tomatoes
3 good handfuls of Lentils, Yellow and / or Red (red will just vanish, so do use a mixture)

Spinach; as much or as little as you like. I wouldn't omit this, as I think it's pretty fundamental, but if you don't like it.....
Further veg of your choosing (mushrooms are always good, fine beans, but anything goes here)
Bunch of fresh coriander, stalks chopped fairly fine, leaves roughly chopped.
Fresh chillis as required


Method

1. Oil and all spices in on a medium heat, fry until fragrant, add onions and garlic, and fry to soften. Add meat and bones, and colour these. Add 1.5 pints of water (to just cover meat), pop on a lid and leave for a minimum of 1.5 hours on a lowish heat. The longer the better, to get really tender meat. 

2. Add lentils now, and coriander stalks, along with your tomatoes. Take off the lid, and simmer, making sure it doesn't dry out. This stage can take from 45 mins to as long as you have. 
If you want to make it a day ahead, leave it at this stage. 
3. Finishing touches; when you are nearly ready to serve, throw in the prepared veg you have chosen, along with any chilli or further salt you want to add. Allow the veg to cook through to desired crunchiness. Chuck in the spinach and the coriander leaves (save some for garnish), wilt and mix those in, warn through and you're done. 
Serve with raita, chopped coriander, bread of your choice, and a cold beer. 

Goat is an excellent meat for this type of preparation, a bit tougher and richer than lamb (and about half the price) try and seek this out.  Indian or Caribbean shops and butchers will usually have some goat on sale.  I must get a lamb's leg to try a roast or turn into steaks.