Goat Curry, Curry Goat whatever you call it it’s delicious. This is one of my favourite recipes. I know, I have so many.
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 in the bones. You’ll notice that in the ingredients list it states 700 gm of Diced goat. That is taking the bones into account, 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. Using forequarter chops makes for a great family meal, the meat will fall off the bone when it’s slow cooked.
Braised Curry Goat
- 40 ml olive oil
- 2 onions, diced
- 4 garlic, minced
- 700 grams Diced goat (or more depending on how much bone)
- 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 of water
- 400 grams eggplant, diced
- Salt and pepper
- 60 grams of cooked chickpeas
- 80 grams pitted black olives.
- 200 ml Yoghurt
- Preheat oven to 200c.
- On medium heat, sauté the onions and garlic in oil then set aside.
- Add the diced goat to the hot pan and continue to sauté until the meat is nice and golden.
- In the meantime grind the spices to a fine powder. Toast in a dry pan until the aromatics come out.
- Add the spices and cooked onion/garlic back to the pan and sauté for 2 minutes.
- 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. Although, keep an eye on the liquid, just in case you need to top it up with water a little.
- Cut eggplant into walnut size pieces. Salt and set aside.
- Sauté the eggplant until cooked and golden.
- 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.
- Serve with couscous and yoghurt.