Goat Curry

Author: Shelley Bennetts   Date Posted:16 January 2019 

For this rich and succulent slow-cooked, meaty dish, you can substitute goat for beef, lamb or roo. But if you’ve never tried goat meat, this is a great introduction.  Because of the relatively small size of the beast, most butchers sell goat meat attached to a lot of small bones. Although you can buy just the meat, the bones add sweetness and a richer flavour. 
Pure Food Essentials spices are very punchy, and the chilli and paprika are hotter than you might expect! Reduce amounts to taste. You can always add more heat, but you can’t take it out. 


1 kg Goat meat with bones
2 Red Onions, sliced
Thumb-sized piece of Ginger, chopped
3 cloves Garlic, chopped
1 tbs Ghee or oil
1 Bay leaf
4 whole Cloves
2 whole Cardamom pods
1 tbs Coriander powder
1 tsp Cumin powder
2 tsp Salt
1 tsp Turmeric powder 
1 tsp Chilli powder
1 tsp Paprika

Add after 4 hours of Cooking

1 cup Water
1 400g can diced Tomatoes
1 tsp Garam Masala


1. In a coffee grinder or mortar and pestle, finely grind the cloves and cardamom together.
2. Gather all the spices together, including ground clove and cardamom. In a large bowl, coat the meat with the spices. Add garlic and ginger. 
3. Add the ghee or a little oil to the bowl of your slow-cooker. Pour the meat and spices into the bowl and cook on High for 4 hours, stirring every hour or so.
4. After 4 hours, add canned tomatoes, water and Garam Masala. Cook on High for another hour until the meat is tender.
Serve with rice or potatoes and this simple raita. Mmmm. Yum!

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