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Curried Goat

Tender, flavourful curried goat recipe perfect for entertaining and impressing your guests.


Goat is one of those meats that people are never sure how to cook. Sometime people think it can have gamey taste, but this dish is loaded with spices that highlight the tenderness of this meat.


The key to this recipe is using fresh goat, not frozen. Frozen goat meat tends to be tougher and may require longer cooking times, or even pressure cooking.


I use a splash of vinegar to tenderize the meat and cut through the often fatty texture.


This recipe is produces a large batch and is definitely a crowd pleaser. Enjoy with rice or flat breads.

 

Ingredients

(Makes 6 servings)


3 lbs fresh goat meat (preferably leg), cut into 1-inch cubes

3 medium onions, thinly sliced

3-inch piece fresh ginger, finely chopped

6 cloves garlic, finely chopped

1 medium tomato, roughly diced (or 1 teaspoon tomato paste)

1 bay leaf

1, 1/2 teaspoons salt (to taste)

1 teaspoon chili powder

3 teaspoons ground coriander

1 teaspoon Garam masala

1/2 teaspoon ground black pepper

1/2 can full fat coconut milk

1 teaspoon white vinegar

1 tablespoon coconut oil (or vegetable oil)

pinch whole mustard seeds

1 sprig curry leaves (optional)

 

Directions

In a heavy-bottomed pot over medium heat, add the coconut oil and whole mustard seeds. When seeds start to pop add curry leaves (if using), bay leaf, onions, ginger, and garlic. Sauté until golden.

Add the diced tomatoes and cook until softened. Add the spices and salt and stir, slightly roasting the spices to bring out aroma. Add goat pieces and coat with the cooked spices.


Add 1 cup of water and mix. Cover the pot with a lid and cook for 30 minutes, stirring midway. Uncover. A darkened gravy will have formed. Check the tenderness of meat. It should be easy to pull the pieces apart. If not, cook for an additional 5 to 10 minutes and if necessary, add water to prevent burning.


Add white vinegar and stir. Add the coconut milk and stir until fully combined. The gravy will become a thick brown colour. Cook for another 5 minutes to thicken the gravy further.


Remove from heat. Garnish with coriander leaves (optional). Serve hot with rice or flat breads.

 
 

Nutritional Information Per Serving:

total calories = 202 | total fat = 5.75g | saturated fat = 2.91g | cholesterol = 0mg | sodium = 619.17mg | net carbohydrates = 11.98g | dietary fibre = 2.17g | sugars = 8.7g | protein = 21.83g

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