Goat Curry Recipe
by Shank Brothers BBQ
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.
1 kg diced ‘Eggcettera’ goat meat
5 cm piece fresh ginger, peeled
6 large garlic cloves
2 brown onions, finely chopped
1/4 cup fresh coriander roots and stems (washed thoroughly)
3 stalks fresh curry leaves, leaves removed (approximately 40 leaves)
3 long fresh green chillies (1 whole, 1 x 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
1 1/2 tablespoon garam masala
3 teaspoons turmeric powder
1 large ripe tomato, finely chopped
500 ml (2 cups) water
1 tablespoon malt vinegar
2 cups washed baby spinach
fresh curry leaves
fresh coriander leaves
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. Add onions, chilli, ginger, garlic and most of the 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 tomato, water and malt vinegar. Reduce heat to a low simmer and cook out for 1-1.5 hours or until soft and tender.
Season to taste. Add spinach to quickly wilt.
To finish, sprinkle with coriander, chilli and the last of the fresh curry leaves.
Serve with steamed rice & yoghurt
You can also serve with raita, mango chutney and fresh lime wedges, if desired.