The first time that Lauren and I tried this goat curry recipe we actually used wallaby. While wallaby works well, we prefer goat as it’s easier to find and has a sweetness about it. The great thing about this recipe, apart from the fact that it tastes good, is the fact that there is no cream and very little butter/ghee involved. This means that the curry is a lot healthier than most curries.
Preparation Time: 20 minutes / Cooking Time: 2.5 hours / Serves 6
- 1 kg goat shoulder or leg
- 3 tbsp (45ml) tomato ketchup
- 1 tbsp (15ml) ghee or butter
- 1 large brown onion, finely diced
- 2 garlic cloves, crushed
- 1 tbsp (15g) ginger powder
- 1/2 tsp (2.5g) fennel seeds, ground
- 2 tsp (10g) coriander seeds, crushed
- 2 tsp (10g) cumin seeds, crushed
- 1/2 tsp (2.5g) tumeric powder
- 1/2 tsp (2.5g) hot chilli powder
- 2 tsp (10g) garam masala
- 690g tomato puree
- 400ml water
- a pinch of rock salt
- Add the garlic, coriander seeds, cumin seeds and salt into a pestle and mortar. Grind into a paste.
- Add the ginger, turmeric, chilli and garam masala to the paste and mix well.
- In a large saucepan, melt the ghee on a high heat. Once the ghee has melted add the spice paste and onion and cook until the onions have caramalised and are golden.
- Add the goat to the pot.
- After a few minutes add the tomato puree, tomato paste and water.
- Turn the pot down to a simmer and leave it to cook for about 2.5 hours until the goat meat is cooked but still tender.
- Garnish with fresh coriander leaves.
- Serve with basmati rice and naan bread/roti.
Goat is a very lean meat. Make sure you check it regularly when it’s cooking as it gets quite tough when overcooked.
You could substitute goat meat for lamb or beef if you prefer, just make sure you adjust the cooking time accordingly. We like goat meat because it’s lean and has a sweetness to it.