You need to allow at least six hours to prepare a good goat curry!
Why are so many people afraid of goat meat? I just don’t get it! If you are, then I hope you will trust me and give this goat curry a try. If you like lamb curry, then you will love goat curry if it is cooked long and slow.
Goat meat is quite tough but if you cook it for a long time it will become very tender and all the tremendous flavour in the sauce will make it all worth the wait.
Goat Paya is a Pakistani curry. I’ve introduced a few ingredients such as coriander and curry leaves which are used more in Southern Indian cookery but they work well here. There’s no point leaving great herbs out for the sake of authenticity!
Paya is usually made with goat or mutton trotters. I used free range goat meat on the bone from Farmer’s Choice. It was fantastic. If you’re in the UK, they can deliver all sorts of free range meat to your door.
I love serving this recipe with homemade naans. Goat curry and hot naans… you will have a hard time finding a nicer meal!
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