Step 1

In a bowl large enough to hold all the meat, mix the chopped onion, garlic and chives with the vinegar and cloves. Add the goat and marinate for about 20 minutes.

Step 2

Meanwhile, heat the oil in a large flameproof casserole dish over a medium heat. Add the sliced onions and fry for 10 minutes. Stir in the curry powder and cook for a further 1 minute. Add the goat and crumble in the lamb stock cube. Stir in the sprigs of rosemary, oregano and parsley. Add 700ml/1¼ pint water and season with salt and pepper. Mix everything together and bring to the boil. Reduce the heat, cover with a lid and simmer for 1 hour.

Step 3

Remove the lid and continue to simmer for a further 1–1½ hours, or until the meat is very tender and the sauce reduced.

Step 4

While the curry is cooking, place all the rice ingredients in a lidded saucepan with 450ml/16fl oz water. Stir well and bring to a boil. Reduce the heat, cover and simmer for 6 minutes.

Step 5

Turn off the heat and leave to stand, covered, for a further 5–6 minutes, or until tender and the liquid has been absorbed.

Step 6

Stir the coriander through the curry and fluff up the rice before serving.