Wild Goat Curry

11:30 am on 18 May 2015


  • 1.5kg diced wild goat  
  • 2 med onions  
  • 2 tbsp minced garlic
  • 2 tbsp minced ginger
  • 6 chillies 
  • 1 tin coconut cream
  • 1½ tsp salt
  • 1 tsp turmeric
  • 2 tsp ground coriander
  • 6 curry leaves
  • 3 strips lemon rind
  • 1 tsp chilli powder
  • 2 tsp sugar  
  • ½ cup vinegar


Blend all ingredients except the meat, sugar and vinegar in a food processor to make a masala. Transfer to a large pot and add the meat. Bring to the boil and pour in vinegar.  Reduce heat and cook covered until the meat is tender (approx. 2 hours). When meat is tender, add the sugar and turn up the heat to fry, taking care not to burn mixture.  Serve with side dishes of banana and yoghurt topped with toasted coconut, diced onion and tomato, and a fruit chutney.


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