with Vadouvan Spice Chick Pea Curry and Coriander Couscous


  • 1 hind goat leg
  • olive oil
  • salt and pepper
  • 1/2 bottle white wine
  • chicken stock to cover the leg
  • 3 cloves garlic
  • 1 bunch coriander
  • tsp coriander seeds
  • 1 tsp cumin
  • 3 tblsp vadouvan spice
  • 4 tsp red onion compote*
  • 0.25 bunch coriander roughly chopped.
  • 1 medium white onion
  • 1 tin chick peas
  • 2 tsp curry powder
  • 100 ml warm water
  • 50 ml pineapple juice
  • 3 tblsp mango chutney
  • 200 g cous cous
  • 50 g diced courgette
  • 50 g diced peppers
  • 1 clove garlic
  • 20 g diced onion
  • olive oil
  • 100 g chicken stock
  • 2 tsp chopped coriander


  • Crush the garlic and blend into a paste with the cumin, coriander, 1 tbspn Vadouvan, 1/2 the fresh coriander and olive oil.
  • Season the leg, sear then remove from the heat and rub in the paste. Now re-sear for a few minutes being careful not to burn.
  • Add to a casserole dish, deglaze the pan with white wine, reduce and add to the casserole.
  • Add the remaining coriander and chicken stock to almost cover.
  • Cover with foil and slow cook over 2-3 hours at 130 C or until meat is falling from the bone.
  • Remove from the dish when cooked, rest for 20 minutes, then pull all the meat from the bone.
  • Mix in remaining Vadouvan, red onion compote and fold with a wooden spoon until you get a well binded bowl of meat. Adjust the seasoning and add more spices if needed.
  • Now lay out a sheet of cling film and spoon the mixture onto it. Roll it up sausage like and tie it at either end.
  • Now roll in tin foil, you should have a cylinder shape, when needed place into a pre heated oven at 165 C for 6 minutes. **
  • Cut it out into portions, pull off the foil and cling wrap and serve. (Take cylinder out of oven)
  • For the Chick Pea: Sweat the onion in some oil without adding colour.
  • Add 1 small tin of chick peas and cook for 2 mins.
  • Add 2 tsp of curry powder and then add 100mls of warm water and 50ml of pineapple juice and cook slowly until it thickens.
  • When it has reached desired consistency add 3tbspn of mango chutney.
  • Set aside and keep warm.
  • For the Cous Cous: Sweat all the vegetables in a pot and season.
  • When soft add the couscous, mix well then add the boiling chicken stock.
  • Remove from the heat and cover the pot with cling film.
  • Set aside for 5 minutes. Remove the cling film, mix the couscous until fluffy with a fork.
  • Now add in some fresh coriander and taste.
  • To serve spoon the couscous into a cup and de-mould onto a plate, add the piece of Goat confit and drizzle over the chick pea curry.


*make the onion compote ahead of time: 3 diced red onions, sweat, add 50 mls red wine vinegar, 50g sugar, 4 tsp redcurrant jelly, 50ml red wine, slow cook for 50 minutes until sticky, set aside and refrigerate.

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