Goat Curry | becs-table.com.au

Braised spiced Goat (Goat Curry)

Goat Curry, Curry Goat whatever you call it it’s delicious.

Of course, you can use lamb in place of goat if you don’t like the idea or taste.  If you’re not familiar with buying goat meat you’ll find, it usually has the bones in.  In fact, the bones help to give the dish a lovely depth of flavour so if you don’t mind picking the meat off the bones then go for it.  Goats are a bit bonier than lambs so it’s normal for the butcher to leave the bone in.  You’ll notice that in the ingredients list it states 700 gm of Diced goat.  That is taking into account that it will be almost 1/2 bone so it’s not too much meat for 4.  If your using meat with no bone I’d drop it to 500 gm.  If your choosing lamb you can even use forequarter chops for a family meal the meat will just fall off the bone when it’s cooked.

You’ll notice that in the ingredients list it states 700 gm of Diced goat.  To make this Goat Curry the recipe is taking into account that it will be almost 1/2 bone so it’s not too much meat for 4.  If your using meat with no bone I’d drop it to 500 gm.  If your choosing lamb you can even use forequarter chops for a family meal the meat will just fall off the bone when it’s cooked.

 

Braised Curry Goat

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Braised spiced Goat
 
Braised spiced Goat (4 servings)
Author:
Ingredients
  • 40 ml olive oil
  • 2 onions, diced
  • 4 garlic, minced
  • 700 grams Diced goat
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 2 tsp caraway seeds
  • 2 tsp ground allspice
  • 1 tsp sweet paprika
  • 2 tsp chilli powder
  • 1 tsp ginger powder
  • 160 grams tinned chopped tomatoes
  • 2 long green chillies
  • 2 tsp honey
  • 1.2 litres water
  • 400 grams eggplant, diced
  • Salt and pepper
  • 60 grams cooked chickpeas
  • 80 grams pitted black olives.
  • 200 ml Yoghurt
Method
  1. Preheat oven to 200c.
  2. Sauté the onions and garlic in oil. Add the diced goat and continue to sauté until the meat is nice and golden.
  3. Grind the spices to a fine powder. Toast in a dry pan till aromatics come out.
  4. Add the spices to the goat and sauté for 2 minutes.
  5. Add tomatoes, chillies, honey and water. Bring to boil, then simmer uncovered for 45 minutes. Stir from time to time. It will reduce to a thick, fragrant sauce.
  6. Cut eggplant into walnut size pieces. Salt and set aside.
  7. Sauté the eggplant till cooked and golden.
  8. Add the eggplant, chickpeas and olives to the sauce and stir well you might need to add more water if too thick. Bring to the boil and season.
  9. Serve with couscous and yoghurt.

 

 

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