BROWN THE MEAT
Set up your EGG for direct cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Stainless Steel Grids at the upper level. If not, install the Stainless Steel Grid. The target temperature is 180°C.
In a Cast Iron Dutch Oven, brown the goat on all sides in the oil (you might need to do it in batches). Remove and set aside then add the garlic, ginger, spring onion and chillies.
Cook for 10 minutes. Add the thyme, curry powder, pepper, tomato puree and stock cube and stir well. Cook for a further 10 minutes then return the goat to the pan.
GO LOW & SLOW
Switch your EGG to an indirect setup. If you’re using the Dual Zone System, install 2 x Half Moon Ceramic Deflectors at the lower level with the Half Moon Stainless Steel Grids above. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. Bring the temperature down to 120°C.
Cover the goat with water and cook until tender and falling apart – about 3 hours.
Serve with rice or roti.
