Goat Curry Recipe

Goat Curry Recipe

by Shank Brothers BBQ

Goat Curry Recipe 1

This goat curry recipe was one of the featured dishes at our recent Billy’s Barnyard Shindig dinner and people are still talking about it. The Shank Brothers kindly supplied us with their recipe and images.


This cracking curry is absolutely perfect for the colder nights that will soon be upon us. If you’ve ever had lamb in curry, well goat, (particularly Eggcettera pastured animals) takes it to the next level.


Super flavourful, super tender and an absolute show stopping dinner favourite. This curry must have the fresh ‘curry leaves’ to really make it authentic, it makes all the difference so hunt them down.


Goat Curry Recipe 2


1 kg diced ‘Eggcettera’ goat meat (preferably shoulder or leg bone in)
5 cm piece fresh ginger, peeled
6 large garlic cloves
1/4 cup fresh coriander roots and stems (washed thoroughly)
2 long fresh green chillies, coarsely chopped
1 Habanero chilli (optional for heat seekers)
2 tablespoons ghee
1 teaspoon whole cumin seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
1 small cinnamon stick
1/4 teaspoon ground cloves
1/2 teaspoon ground black pepper
3 stalks fresh curry leaves, leaves removed (approximately 40 leaves)
2 brown onions, finely chopped
1 1/2 tablespoon garam masala
3 teaspoons turmeric powder
1 large ripe tomato, finely chopped
70 g (1/4 cup) plain yoghurt
3 tablespoon sea salt
250 ml (1 cup) water
1 tablespoon malt vinegar
2 cups washed baby spinach
Fresh coriander leaves, to serve

Goat Curry Recipe 3


Rough chop fresh ginger, garlic, onion and coriander.

Next heat the ghee in heavy-based saucepan or wok over medium heat. Add the diced goat meat and colour for approximately 5 minutes then add onions, ginger and garlic and curry leaves.

Now add cumin, mustard, fenugreek and cinnamon. Cook for a further 2-3 minutes until aromatic.

Add the remanding dry spices and continue to stir so as not to stick to the pot.

Next add chopped tomato, water and malt vinegar. Reduce heat to a low simmer and cook out for 1-1.5 hours or until soft and tender and falling off the bones.

Season to taste and lastly add spinach to quickly wilt.

To finish sprinkle with coriander, chilli and a few more fresh curry leaves.

Serve with steamed rice, raita, mango chutney and fresh lime wedges, if desired.


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