Goat curry

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• Holly

  01 September 2009

  Holly commented on this recipe

  Can't wait to try this - I love goat curry!

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• Shabs

  07 February 2010

  Shabs rated this recipe

  

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• Dee

  30 March 2010

  Dee rated and commented on this recipe

  

  my first try at goat curry, had a curry night and everyone loved it

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• Fay

  04 May 2010

  Fay rated and commented on this recipe

  

  This was my first ever goat, recipe and eaten,and I loved it. Both the recipe and the eating. Finding it hard to get hold of goat in South Africa but am persevering! Well worth the time!!

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• Susan

  15 November 2010

  Susan rated and commented on this recipe

  

  Delicious and relatively straightforward. Instructions omit returning meat to the pan! I used palm sugar rather than soft brown but it probably makes no difference.

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• leeblunt

  04 February 2011

  leeblunt rated and commented on this recipe

  

  Really easy to make, totally delicious recipe.

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• chi3

  17 April 2011

  chi3 rated and commented on this recipe

  

  timely but i can't believe i made something that tastes so good!

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• Kate's Food

  13 May 2011

  Kate's Food commented on this recipe

  Gorgeous. I chopped up some lamb steaks as goat is pretty difficult to get in this part of the city. The flavours are really unusual. Maybe it's the star anise? It's well worth the long cooking time and you could easily make it as hot or as mild as you like. Will definitely do this again. (Maybe I'll make a special trip to buy goat.)

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• Jonny Green

  12 June 2011

  Jonny Green commented on this recipe

  I too used lamb for this one. It was surprisingly simple, very very tasty and healthy (compared to ghee or cream curries). I too thought the star anise made all the difference. Belter!

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• Rasta

  13 September 2011

  Rasta rated and commented on this recipe

  

  I didn�t like the goat but the curry itself was very nice, I will substitute it for beef or lamb next time, the kids loved it too (that�s not a pun)

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• jax

  27 October 2011

  jax rated and commented on this recipe

  

  Brilliant recipe. Love it. jax :) x

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• Frank

  25 April 2012

  Frank rated and commented on this recipe

  

  Really really superb

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• Jaymarie

  22 May 2012

  Jaymarie rated and commented on this recipe

  

  Goat is easy for me to get in Brixton. I prefer to use a leg joint. I prepare mine then stick it all in the slow cooker on low for 8 hours- it's ready when I get back from work and the meat just falls apart. Lovely! I omit the star anise as I don't like the flavour and I increase the amount of chilli and garlic. Everyone I've made it for absolutely loves it!

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• Catgirl

  01 March 2013

  Catgirl rated and commented on this recipe

  

  This is by far the best home made curry I have ever made/tasted. Rich and warming, easy to adjust for chilli if you like more heat. It's just as good (if not better) re-heated the next day, the flavours seem to develop further. Goat is a healthier alternative to lamb or beef too, bonus! Yum yum yum!

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• Kirsty S

  11 May 2013

  Kirsty S rated and commented on this recipe

  

  Delicious! Omitted the star anise as really not keen on the flavour, but kept everything else as is - the time taken is somewhat deceptive really, it takes about 15 minutes to get it going, then the hob does the rest whilst you're out and about. Don't cook for more than 4 and a half hours as it starts to dry out.

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Ingredients

• 1kg goat shoulder (or other braising cut)
• 3 tbsp olive oil
• ½ tsp turmeric
• ½ tsp ground cumin or cumin seeds
• ½ tsp mustard seeds
• 1 cinnamon stick
• 2 star anise
• 4 cardamom pods , lightly crushed
• 1 tsp unrefined light brown sugar
• a few curry leaves (optional) available from Indian shops or dried from seasonedpioneers.co.uk
• 1 x 400g tin chopped tomatoes
• 400ml chicken stock or water
• a handful of coriander leaves, for garnishing

CHILLI PASTE

• 1 small onion , roughly chopped
• 4 garlic cloves , peeled
• 4 small seeded chillies , roughly chopped
• 3cm piece ginger , roughly chopped
• generous pinch sea salt
• 3 tbsp groundnut oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 4 hours 30 mins

Ingredients

• 1kg goat shoulder (or other braising cut)
• 3 tbsp olive oil
• ½ tsp turmeric
• ½ tsp ground cumin or cumin seeds
• ½ tsp mustard seeds
• 1 cinnamon stick
• 2 star anise
• 4 cardamom pods , lightly crushed
• 1 tsp unrefined light brown sugar
• a few curry leaves (optional) available from Indian shops or dried from seasonedpioneers.co.uk
• 1 x 400g tin chopped tomatoes
• 400ml chicken stock or water
• a handful of coriander leaves, for garnishing

CHILLI PASTE

• 1 small onion , roughly chopped
• 4 garlic cloves , peeled
• 4 small seeded chillies , roughly chopped
• 3cm piece ginger , roughly chopped
• generous pinch sea salt
• 3 tbsp groundnut oil

456 kcalories, protein 53.8g, carbohydrate 8g, fat 23.4 g, saturated fat 5.5g, fibre 1g, salt 1.69 g

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