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Goat curry

dark bowl with rice and a goat and chickpea curry

Goat curry, or curried goat. Whatever you call it, this goat curry recipe is 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 the 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 its best to leave them in. I’m guessing that’s why the butcher tends to leave them in too, could you imagine trying to portion up that cut for sale?

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

You’ll notice that in the ingredients list it states 700 gm of diced goat.  I’ve taken the bones into account, so it’s not too much meat for 4.  If your using meat with no bones, I’d drop it to 500 gm and they’ll be enough to serve.

If you are choosing the lamb cut and you want to use bones, I suggest forequarter chops.  Using forequarter chops makes for a great family meal, the meat will fall off the bone when it’s cooked, and it will be a great curry.

a plate with curried goat and rice

What to serve with your curry

dark bowl with rice and a goat and chickpea curry

Goat curry

4.80 from 5 votes

5 stars tells us you love the recipe

Goat Curry is delicious. Of course, you can use lamb in place of goat if it's not available. But you have to try this dish.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Difficulty Medium
Course Dinner, Lunch
Cuisine Indonesian
Servings 4
Method Conventional


  • 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
  • 1 tin tomatoes Analissa brand
  • 1 tin water rinse out tomato tin
  • 1 Beef or Vegetable Continental stock pot or 2 tsp of Thermomix Veg stock
  • 2 long green chillies Optional
  • 2 tsp honey
  • 400 grams eggplant diced Chinese long thin variety are great for this dish
  • Salt and pepper to taste
  • 1 tin cooked chickpeas
  • 80 grams pitted black olives. Or more if you love them.
  • 200 ml Yoghurt


  • 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 fragrant. Don't burn them though or they'll be bitter. (I use the Thermomix to toast and grind my spices. Toast 3 mins/100°C/speed 2 then allow to cool then grind, MC in 20 seconds/speed 9+
  • 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 or until the goat is tender. 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 a little more water.
  • In the meantime cut the eggplant into bites sized cubes, add to the pot In the last 15 minutes of cooking along with the 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 or rice and yoghurt.


Seasoning this dish will bring out the lovely flavours.  

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