Goat Curry

Preparation Time:

30 mins

Cooking Time:

3 hrs



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Often relegated as a last choice meal, this goat curry, from the BBC good food guide, will change your mind.


1 Large onions roughly cut

10 Cloves garlic, chopped

100g Chopped ginger

2 Scotch bonnet chillies, chopped

Small handful of curry leaves

3 Time sprigs

4 tbsp Mild curry powder

700g Goat meat (I used back strap)

400g Can of chopped tomato

300ml Lamb or beef stock

410g Can kidney beans

Juice from 1/2 a lemon

Small bunch of chopped cariander


1. Shoot and butcher a goat! (or buy some goat back strap from a good butcher)

2. Blend the onion, garlic and ginger in a blender to a puree.

3. Heat the oil in a flameproof casserole dish, add the puree for 5 mins until softened. Add the chillis, curry leaves, time, curry powder and 2tsp salt. Cook for 2-3 minutes.

4. Add the goat meat to the pan. Cook for 5 minutes (medium - high) until the meat has browned. Now add the tomatoes and stock. Bring it to the boil for ten minutes. Now cover and reduce the heat to a simmer and leave for 2 1/2 hours. Remove the lid after 2 hours.

5. Add the beans to heat through. After 5 more mins add the coriander and lemon juice. Serve with warmed roti and rice.