West African Curry, courtesy of Amanda Richardson

Thank you to Amanda Richardson for providing us with this great recipe, West African Curry made using The Buckingham Butchers  Braising Steak.


1 x large onion,chopped
1 x level teaspoon chilli powder
1 x level teaspoon curry powder
1 x level teaspoon turmeric
1 x heaped teaspoon ground coriander
1 x level teaspoon cumin
1 x heaped teaspoon garam masala
1 x beef stock cube, crumbled
1 x level tablespoon tomato puree
1 x garlic clove, crushed
1 x 397g/14oz can chopped tomatoes
454g/1lb The Buckingham Butchers braising steak, cubed
salt and ground black pepper
1. Dry fry the onion over a low heat. While it is cooking, mix the chilli powder, curry powder, turmeric, coriander, cumin, garam masala and the crumbled stock cube together in a bowl. Add the tomato puree.
2. When the onions are brown, add the garlic and cook gently over a low heat for 2 minutes.
3. Add the spice mixture and fry for a few minutes, stirring continuously. Stir in the tomatoes and cook for a further few minutes, still stirring.
4. Finally, add the cubed beef/steak. Stir well and season lightly with salt and pepper. Turn the heat down very low, cover the pan and simmer gently for about 1 - 1.25 hours, adding small amounts of water as required, until the meat is tender

Curry Goat

Why not try something different for dinner this week, courtesy of one of our lovely customers, Natalie Busby has provided us with this recipe.  You will find diced goat meat in our freezer section at only £5 per kg.

Serves 4


  • 1kg lean goat meat
  • juice of 1/2 Lime
  • 2 tbsp mild curry powder
  • 2 tbsp all-purpose seasoning
  • 6 tbsp sunflower or groundnut oil
  • 425ml vegetable stock
  • 1 onion, roughly chopped
  • 2cm piece of root ginger, finely chopped
  • 1 hot red chilli, seeds left in, chopped
  • 2 garlic cloves, finely chopped
  • 10 allspice berries
  • 1/2 red pepper, deseeded & cubed
  • 1/2 green pepper, deseeded & cubed
  • 2 spring onions, green part only, roughly chopped
  • 2 tbsp chopped flat leaf parsley
  • 2 tbsp chopped fresh coriander
  • salt & pepper
  • 2 waxy potatoes, cut into chunks, boiled rice to serve
  1. Wash the meat and pat dry- its fine if there are some small bones in it as this adds to the flavour.  Cut it into chunks, then put it in a large bowl with the lime juice, curry powder and all-purpose seasoning.  turn it over with your hands to ensure the meat is well coated.  Leave to marinate for 4 hours in the fridge.
  2. Heat a large non stick casserole or heavy-based saucepan until it is very hot, then add the oil.  When the oil is very hot put the goat in and turn the chunks over with a wooden spoon to coat the meat with the oil. Cover with a lid, turn the heat right down very low and leave to simmer for 45 minutes.  The goat will sweat in its own gravy, locking in all the juices.  Keep checking the pot to make sure the meat isn't getting scorched on the bottom.
  3. After 45 minutes, add 150ml of the stock, bring to the boil, turn the heat right down, cover and leave again to just simmer.  After another 45 minutes, repeat this with another 150ml of stock and cook for another 45 minutes.
  4. Add the onion, ginger, chilli, garlic and allspice and sir gently.  Add the rest of the ingredients, including the rest of the stock - except the potato and rice, and bring to the boil.  Turn the heat down again, cover and cook for another 2 hours, stirring from time to time.  Keep an eye on it and add more stock if it seams dry.  Twenty minutes before the end of cooking time add the potatoes and gently stir them in.  Once the potatoes are soft, check the curry seasoning and serve with boiled rice.