Farmer Tim’s Goat Curry Recipe
This goat curry recipe is Farmer Tim from Eggcettera Farms‘ favourite. He loves cooking it in the camp oven over the coals from the box gum (of course)!
- 1 tablespoon oil
- 1 good handful of dried sultanas
- 1 clove garlic – crushed
- 1 teaspoon grated ginger
- 1 chopped hot chilli – optional
- 1 onion – chopped
- 1 tablespoon curry powder – to taste
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 stick cinnamon
- juice of 1/2 a lemon
- 750g Eggcettera Farm box gum goat shoulder – cubed (keep the bones if it was bone-in shoulder)
- 1 cup coconut milk
- 1 tablespoon desiccated coconut – optional
- Bottle of brown rum – optional
- 1. Heat the oil in a fry pan or camp oven. Fry the garlic, ginger, chilli and onion until golden brown.
- 2. Add the curry powder, salt, pepper, cinnamon/sugar and lemon and fry gently until caramelised.
- 3. Add the meat – throw the bone in as well if you have it. Stir well until the meat is thoroughly coated and brown, boil off any excess liquid if you like it that way.
- 4. Add the coconut milk, cover and simmer for 45 minutes or until the meat is tender. (For 1.5kg meat, Tim gives it about 2 hours for 1.5kg of meat, so check as you go.)
- 5. Stir in the desiccated coconut for the last 15 minutes to thicken the mix. Throw a handful of sultanas in at this stage as well along with a shot of brown rum – optional. (Tim reckons “If it’s really cold, the rum component may need to be doubled or tripled 🙂 “)
- 6. Serve the curry with boiled rice.
Click here to read more about our Eggcettera Farm box gum goat meat, delivered fresh, exclusive to Meat at Billy’s.