Meatopia At Home recipes
James Whetlor’s Xacuti goat curry
This recipe is from our series of #MeatopiaAtHome Instagram Stories cookalongs. With the coronavirus pandemic forcing us to postpone Meatopia 2020, we were determined to bring you a taste of what we had in store for the festival to your own homes. To make it happen, we’ve teamed up with some of the chefs from our 2020 line up who’ve kindly agreed to walk us through an exclusive barbecue recipe. These are some of the world’s best fire-cooking chefs, all giving up their time and talent so that you can transform your backyard into a mini Meatopia.
Because Meatopia just wouldn’t’ be complete without a cold-one (or two) to wash it down with , our friends at Frontier Lager are kindly sponsoring the Instagram Stories cookalongs. Head to instagram.com/meatopiauk for the chefs’ recipe videos, saved in our Story Highlights.
James Whetlor, founder of the multi-award winning Cabrito Goat Meat, has featured on many a Meatopia line-up and is a firm friend of the festival, so the #MeatopiaAtHome cookalong series just wouldn’t have been complete without an appearance from him. He’s also a hero of sustainable meat-farming, taking rejected Billy goats from the dairy industry and saving them from a wasted fate by supplying their meat to restaurants where many an amazing chef does wonderful things with it. His #MeatopiaAtHome dish is a complex Goan-style curry, served with charred cabbage on a freshly-made naan bread and with a green chilli chutney garnish. Not only did his cookalong feature the making of this incredible dish, but also a full tour of his goat farm and its residents… not to mention an impromptu kid birth caught on camera.
Here’s the full recipe, but head to our Instagram page for the videos, saved in our Story Highlights.
Cooking along at home? Don’t forget to tag us on Instagram using @meatopiauk. We love to see it.
James Whetlor’s Xacuti goat curry
½ goat shoulder
1 finely chopped onion
1 thinly sliced onion
2 cloves garlic
1 tbsp ginger
1 tbsp vinegar
1 tbsp tomato puree
200g coconut milk
Juice 1 lemon/lime
1 tsp sugar
1 pointy cabbage
Xacuti whole spices: 1 cinnamon stick, 2 star anise, 2 round chillies
Xacuti ground spices: ¾ tsp Kashmiri chilli powder, 1 tsp ground toasted cumin, ¾ tsp cracked black pepper, ¾ tsp fennel powder, ¾ tsp turmeric, 1 tsp ground coriander, ¼ tsp ajowan, ¼ tsp ground star anise, ¼ tsp ground nutmeg, ¼ tsp ground cloves, 2 tbsp toasted white (or black) poppy seeds
For the chutney: 1 bunch coriander, 2 cloves garlic, 1/2 lemon, 2 green chillis
For the naan:
100g full fat natural yogurt (not Greek yogurt or set yogurt)
130ml full fat milk
300g plain flour (plus extra for rolling out)
1 tsp baking powder
2 tsp of dried yeast (1 x 7g sachet)
2 tsp sugar
2 tsp nigella seeds
1/4 tsp ajwain seeds (optional)
Butter to brush (cool, with optional chopped garlic)
Set the fire to a medium meat. Season the goat and put it the onto the grill. Turn the goat as required, cooking to an internal target temp of 57* C (medium-rare).
To make the naan, gently warm 130ml milk then stir in 2 tsp dried yeast and 2 tsp sugar. Allow to stand for 15 minutes or until it starts to bubble and froth.
Give the milk mixture a stir to ensure the yeast is fully incorporated then mix in the flour together with the seeds, yogurt, 2 tbsp of oil and 1 tsp salt.
Knead on a floured surface for 2 minutes to a smooth, soft dough (add a bit more flour if the dough is too sticky and difficult to handle). Cover and allow to stand in a warm place for 30 minutes (or up to an hour if you have time).
Divide the dough into 4 pieces then roll out into teardrop shapes about 20cm long.
Dry-fry each of the naan breads on the grill the top starts to bubble and puff up, then turn and cook until beginning to char slightly on both sides. Spread a bit of butter over each naan, then wrap in foil and place in the oven to keep warm.
Meanwhile, in a pot over the fire, fry the sliced onion in 3 tbsp oil for 10 minutes until soft and beginning to brown. Blend the other finely chopped onion with the garlic, juice of ½ a lemon and the Xacuti ground spices until you get a smooth paste. Add a splash of water if necessary to loosen up. Add this paste to the fried onions and fry for 5 minutes or until all the liquid has evaporated and the paste is beginning to brown and stick to the bottom of the pan.
Cut the cabbage into quarters. Lightly oil and season, then grill over a medium heat until soft and caramelised.
Returning to the curry pot, add 1 tsp salt, tomato puree, 200ml water and the coconut milk and cook uncovered for 15 minutes or until and the sauce is rich and thick with spots of red oil on the surface. Stir in the juice of the remaining half of the lemon.
Make the chutney by chopping together the coriander, garlic, lemon juice and fresh green chilli. Season to taste.
Slice the goat and add it in the sauce, making sure it coats thoroughly.
To serve, cut a quarter of the naan. Slice the cabbage and lay on top, then add the meat and spoon over the curry sauce. Finally, top with the chutney and enjoy! If you’re serving a group, it’s nice to build the dish over a whole naan bread, like a Turkish lahmacun.