Goat curry recipe

Name: Goat curry recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 kg (4.4lbs) Boned leg or shoulder of goat or mutton, trimmed and cut into 5cm pieces; 6 Fat garlic cloves, peeled and finely sliced; 6 Fresh bay leaves; 2 Cinnamon sticks; 10 Black peppercorns; 2 tsp Mild curry powder; 1 tsp Ground allspice; 0.5 tsp Ground cloves; 0.5 Nutmeg, finely grated; 1 or 2 Scotch bonnet chillies or 1-2 long red chillies, trimmed and chopped (with seeds); 5 tbsp Malt vinegar; 6 tbsp Sunflower oil; 2 Large onions; 2 x 400g Tins chopped tomatoes; 1 tbsp Heaped, flaked sea salt; 1 tbsp Heaped, dark muscovado sugar; 1 tbsp Black treacle; 150 ml (5.3fl oz) Cold water

Servings: persons

2 kg (4.4lbs) Boned leg or shoulder of goat or mutton, trimmed and cut into 5cm pieces
6 Fat garlic cloves, peeled and finely sliced
6 Fresh bay leaves
2 Cinnamon sticks
10 Black peppercorns
2 tsp Mild curry powder
1 tsp Ground allspice
0.5 tsp Ground cloves
0.5 Nutmeg, finely grated
1 or 2 Scotch bonnet chillies or 1-2 long red chillies, trimmed and chopped (with seeds)
5 tbsp Malt vinegar
6 tbsp Sunflower oil
2 Large onions
2 x 400g Tins chopped tomatoes
1 tbsp Heaped, flaked sea salt
1 tbsp Heaped, dark muscovado sugar
1 tbsp Black treacle
150 ml (5.3fl oz) Cold water

1
This quantity should serve between 8-10 people.
2
Put the meat in a large bowl and add the garlic, bay leaves, cinnamon, peppercorns, curry powder, allspice, cloves, nutmeg and chillies.
3
Rub the spices into the pieces of meat with 3 tablespoons of the vinegar.
4
Cover and leave to marinate in the fridge for at least 3 hours and up to 12.
5
Preheat the oven to 170C/325F/Gas 3.
6
Heat 2 tablespoons of the oil in a large frying pan and fry the meat with the garlic and spices in 3 or 4 batches until the meat is browned on all sides, adding more oil when necessary.
7
Do not allow the garlic to burn.
8
Transfer the meat and garlic to a large, lidded flameproof casserole.
9
Peel and slice the onions.
10
Add a little more oil to the frying pan and cook the onions until softened and lightly coloured.
11
Tip them into the casserole.
12
Deglaze the frying pan with the remaining malt vinegar, stirring to lift the sediment from the bottom; pour over the meat.
13
Add the tomatoes, salt, sugar, treacle and water.
14
Bring to the boil.
15
Cover with a lid and transfer to the oven.
16
Cook for 2-21/2 hours until the meat is very tender.
17
Serve with rice that has been boiled, then fried with a little onion and some cooked black-eyed or red kidney beans.
18
It is imperative that the curry be served with good and violent chile sauce and cans of ice-cold lager.

603

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 kg (4.4lbs) Boned leg or shoulder of goat or mutton, trimmed and cut into 5cm pieces, 6 Fat garlic cloves, peeled and finely sliced, 6 Fresh bay leaves, 2 Cinnamon sticks, and more.

Yes, Goat curry recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!