Easy Goat Curry Recipe

Name: Easy Goat Curry Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 12 Servings
Ingredients: 3 pounds goat meat; 1 tablespoon table salt; ¼ cup curry powder; 1 teaspoon ground allspice; 3 tablespoons canola oil; 1 large onions; 2 habanero peppers; 2 tablespoons fresh garlic; 1 tablespoon fresh ginger; 2 cups tomato sauce; 2 cups coconut milk; 1 tablespoon dried thyme; 3 cups chicken stock; 4 large potatoes; cilantro

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings
12 Servings

Easy Goat Curry Recipe

Silas Stewart

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Here are some Goat Meat Recipes to expand your culinary repertoire! Goat meat has long been used in India and Africa for curry, stew, soup and served with rice. Find your favorite goat meat recipe in our hand-picked collection!

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Ingredients

Servings

3 pounds goat meat cut into 2-inch chunks
1 tablespoon table salt
¼ cup curry powder or to taste
1 teaspoon ground allspice
3 tablespoons canola oil or equivalent
1 large onions roughly chopped
2 habanero peppers seeded and chopped
2 tablespoons fresh garlic peeled and minced
1 tablespoon fresh ginger peeled and minced
2 cups tomato sauce or one 15-oz can
2 cups coconut milk or one 15-oz can
1 tablespoon dried thyme
3 cups chicken stock or water
4 large potatoes cut into 1-inch pieces
cilantro chopped (optional)

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Instructions

Place the goat meat on a work surface. Sprinkle liberally with the salt and let rest for 30 to 60 minutes to tenderize.
Place the curry powder and allspice in a small bowl, whisking to combine.
Place a large pot over medium-high heat. When hot, add the oil along with half the curry powder. Stir for 30 seconds or until fragrant.
Add the meat, one quarter at a time to avoid crowding the pan. Stir with a wooden spoon for several minutes until nicely browned on the outside. Remove to a plate and repeat until all the meat has been browned.
Add the onions and habanero to the pot. Fry for several minutes or until slightly soft and browned at the edges, stirring regularly.
Add the ginger and garlic, frying only until fragrant, about 30 seconds.
Return the meat to the pot along with any juices.
Add the tomato sauce, coconut milk, remaining curry powder, dried thyme and chicken stock. Bring to a boil.
Cover the pot and reduce heat to low. Simmer for 2 hours or more until the meat is starting to get tender.
Add the potatoes and continue cooking for another hour until tender.
Remove from heat and serve, garnished with optional cilantro on top.