This goat curry can also be made with lamb with great results!
In India and Pakistan, goat meat is used much more often than lamb. Goat meat has a flavour that when cooked correctly is melt-in-the-mouth gorgeous! Unfortunately it isn’t all that easy to find in North Yorkshire.
So when I was contacted by Jeanette at Alternative Meats I was over the moon. Jeanette offered to send me some kid goat meat which I served my family over the weekend.
One of the great things about food blogging and social media is that you come across some great companies that you may otherwise never have found. I am really looking forward to trying some of the other meat available at Alternative Meats! They sell rose veal, kobe beef, goat, bison and some really interesting looking game from all around the world.
For now, however I want to rave about the goat meat.
Goat meat needs to be cooked longer than other meats. Be sure to marinate the meat for at least three hours. I marinated mine for 48 hours. The longer marinating time helps tenderises the meat.
Also, leave yourself enough time for the meat to cook. I usually cook goat meat for about three hours which is twice as long as I would cook lamb.
Personally I prefer the delicious flavour of goat meat to lamb in curries. If you’ve tried goat, you will probably know what I mean. If not, give goat a try! It is so good!
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- 500g goat meat cut into 3/4” cubes
- 500ml goat, lamb, beef or veal stock
- FOR THE MARINADE
- 200ml plain Greek yogurt
- 1 tablespoon pureed garlic
- 1 tablespoon pureed ginger
- A pinch of coriander powder
- 1 tablespoon cumin powder
- 1 teaspoon red chilli powder
- FOR THE SAUCE
- 3 tablespoons ghee or clarified butter
- 2 large white onions finely chopped
- 1 tablespoon sugar
- 4 black cardamom pods
- 4 green cardamom pods
- 4 cloves
- 1 four inch cinnamon stick
- 2 tablespoon garlic puree
- 2 tablespoons ginger puree
- 2 tablespoons sweet mango chutney
- A pinch of ground nutmeg
- 1 tablespoon dry fenugreek leaves
- salt and pepper to taste
- 1 tablespoon tamarind pulp or 3 tablespoon lime juice
- First make the marinade. Combine all of the marinade ingredients in a large bowl.
- Place the goat meat in the marinade and ensure it is mixed well. You could rub the marinade into the meat with your hands. I do.
- Cover the meat with plastic wrap and place in the fridge for at least three hours or as long as 48 hours.
- In the meantime, take one of the chopped onions and fry it very slowly over low heat in about one tablespoon of the ghee and the sugar. You want the onion to be translucent and glossy brown. This could take about half hour. Once fried, place in a food processor or pestle and mortar and blend/pound to a paste.
- This onion paste can be used immediately or stored in the fridge for up to three days.
- When you're ready to make the curry, heat the remaining ghee in a large pan or wok.
- Toss in the cinnamon stick, cloves and the cardamom pods.
- When the spices become quite fragrant - about fifteen seconds - pour in the remaining chopped onion.
- Stir the onion to combine with the spices.
- Scrape as much of the marinade off the meat as you can and then add the meat to the pan and brown it for about five minutes. Be sure to retain any leftover marinade.
- Now add the garlic and ginger purees, the mango chutney and the nutmeg before pouring in the stock.
- Bring to a nice bubble and allow to simmer for about three hours. Three hours is not in stone! Check the meat after about two hours. The curry is ready when the goat meat is very tender.
- Just before serving, add the fenugreek leaves, the tamarind or lime juice and salt and pepper to taste. I used lime juice by the way.
- Then add the remaining marinade one tablespoon at a time while stirring continuously. If you don't have very much marinade, you might like to add another one to three tablespoon of plain yogurt.
Disclaimer:The goat meat was sent to me free of charge to try by Alternative Meats. Thank you so much Jeanette!