Goat is one of my favourite meats. This recipe also works well with mutton and lamb.

What You’ll Need - Serves 4

  • 500g Goat Meat

  • 1 Large Onion

  • 1 Can Whole Tomatoes (400ml)

  • 100g Ginger

  • 6 Garlic Cloves

  • 2 Chilies

  • 2 Tbs Ground Coriander

  • 2 Tbs Cumin

  • 2 Tbs Paprika

  • 1 Tsp Turmeric

  • 1 Tsp Cinnamon

  • 6 Cardamon Seeds

  • 6 Cloves

  • 2 Sticks Lemongrass

  • 4 Bay Leaves

  • 500ml Vegetable Stock

  • 500ml Coconut Milk

  • Cooking Oil

  • 15g Fresh Coriander Leaves

Prep - 15 Minutes

  • Finely dice the garlic, chili and onion

  • Mince the ginger using a grater and bruise the lemon grass sticks with the back of the knife.

  • Dice the goat into equal bite size pieces and season with salt and pepper.

Let’s Get Cooking - 3 Hours

  • Heat cooking oil in a large pot and place the goat pieces in to brown them all sides. Do these in 2-3 batches to ensure you don’t overcrowd the pot.

  • Once you’ve browned the meat put it aside in a bowl or plate.

  • Add onions,chili, garlic, lemongrass and ginger into the pot and fry until the onions are cooked

  • Add paprika, cumin, coriander , turmeric and cinnamon and combine.

  • Add the tomatoes and let them simmer until they are cooked through.

  • Add the vegetable stock and coconut milk and combine and allow to simmer.

  • Add back the goat meat. Lightly bruise the cardamon and add to the pot together with the cloves and bay leaves.

  • Season with salt and pepper to taste and combine.

  • Allow to simmer on medium heat for about 2 and a half hours until the meat is tender and falling off the bone. Feel free to add water as it cooks to loosen the sauce.

  • Add chopped fresh coriander leaves before serving.

Love, V