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Goat curry
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Prep Time:
40 minutes
Cook Time:
150 minutes
Total Time:
190 minutes
"Delicious make-ahead curry recipe featuring flavorful goat meat or lamb."
Ingredients:
  • 1/2 tsp fenugreek seeds
  • 5cm piece fresh ginger, peeled
  • 6 large garlic cloves
  • 62.50 ml fresh coriander roots and stems
  • 2 long fresh red chillies, coarsely chopped
  • 40.00 ml ghee
  • 1 tsp cumin seeds
  • 1/2 tsp black mustard seeds
  • 1 small cinnamon stick
  • 1/4 tsp ground cloves
  • 1/2 tsp ground black pepper
  • 3 stalks fresh curry leaves, leaves removed (approximately 40 leaves)
  • 2 brown onions, finely chopped
  • 30.00 ml garam masala
  • 3 tsp turmeric powder
  • 1 large ripe tomato, finely chopped
  • 70g (1/4 cup) plain yoghurt
  • 2.40 gm salt
  • 1kg diced goat meat
  • 250ml (1 cup) water
  • 20.00 ml malt vinegar
  • Fresh coriander leaves, to serve
  • Thinly sliced long fresh red chilli, extra, to serve
  • Steamed basmati rice, to serve
  • Cucumber raita, to serve
  • Mango chutney, to serve
  • Roti, to serve (optional)
Instructions:
  • Combine ginger, garlic, coriander, and chili in a small food processor and process until finely chopped.
  • In a heavy-based saucepan over medium heat, heat ghee. Add cumin, mustard, fenugreek, and cinnamon. Cook, stirring, until aromatic, about 30 seconds. Stir in cloves, pepper, and curry leaves, being cautious of splattering. Add onion and cook until softened, about 3-4 minutes. Stir in ginger mixture for about 1 minute, then add garam masala and turmeric. Cook, stirring, until aromatic, for about 1-2 minutes.
  • Sauté tomato until a coarse paste forms for about 2 minutes. Mix in yoghurt and salt until combined, then add goat. Cook for 5 minutes, stirring occasionally. Cover and simmer for an additional 10 minutes until meat releases juices. Stir in water, reduce heat, cover, and simmer for 1 hour 30 minutes, stirring occasionally.
  • Add vinegar and season the dish. Simmer for an additional 15-30 minutes, uncovered for the last 10 minutes to thicken the sauce, until the goat is tender. Garnish with fresh coriander and chili. Serve with steamed rice, raita, mango chutney, and roti on the side if preferred.

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