Spicy Indian Goat Curry

Goat probably isn’t the first cut of meat you think of when entering the butcher shop. I love goat, almost always order it at my local Indian restaurant but never really get around to cooking it at home. Yesterday, I saw it for cheap at the butchers shop, asked the butcher a question or two about the goat meat and his answers were very pretty vague. He told me it was too bone-y, too hard to cook, weird tasting, that he personally wouldn’t eat it. I decided to buy it anyway, I know I love a good challenge.

If you’re not that keen on goat, you can opt for beef or lamb. Goat meat is almost always sold on the bone or in lots of bone pieces so remember to leave it there as a lot of the flavour comes from it.

Today, I made a goat curry and the final outcome was far from what the butcher would have dreamed. It was thick,  delicious, rich and packed with flavours. I’m sure he would’ve tried a plate if I brought him one.

I gave myself a big pat on the back, it was a true culinary achievement and it almost mimicked what you could find in your local Indian restaurant. Unfortunately I didn’t have any fresh chillies at home – this almost never happens in my house, so I substituted with chilli flakes. Use fresh if you can, its always better.

So what was the trick? Good quality spices, a heavy based casserole dish and a home made garlic, ginger & onion puree…read on!


x2 medium white onions
a whole knob of garlic (use less if you don’t LOVE garlic)
a small piece of garlic
chilli flakes or 2 fresh chillies, chopped

(for the puree)

x2 carrots chopped
x6 small potatoes quartered
x5 tomatoes chopped
a handful of green beans
8 small white mushrooms
a can of lentils/ can substitute with any bean of your choice
500-600 grams of goat meat

500 ml of beef/vegetable stock
2 tbsp of cumin
2 tbsp of coridander seeds
1 tbsp of salt
1 tbsp chilli flakes or 2 fresh chillies chopped
3-4 heaped tbsp curry powder of your choice
rice bran oil







Step 1

Put the onion, garlic and ginger into a bowl, use a stick blender/food processor and blend into a puree. Heat oil in a deep casserole dish, add the puree and cook for 3-5 minutes until it becomes soft. Add the spices and salt, cook and stir for 2-3 minutes until fragrant.


Step 2

Place the goat into the pot and stir until it is evenly coated with the puree and spice mixture. When it starts to brown, add the chopped tomatoes and stock. Increase the heat and cook for 8-10 minutes. Reduce the heat, cover up the pot and leave to simmer for 30 minutes.




Step 3

Add the lentils, potatoes, carrots and beans to the pot. If you love heat, this is your opportunity to add more chillies!
Stir through, cover the pot and allow to cook for 1.5 hours on low heat. Remember to occasionally open the lid and give it a good stir to prevent burning or sticking. Leave the mushrooms until the final 30 minutes of cooking.


Step 4

Your kitchen should be smelling like goat-curry heaven at this stage. Serve with white rice or roti bread and enjoy!



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