Genevieveʼs Goat Curry

INGREDIENTS (Serves Four) 2 tbsp Olive Oil
2 tbsp ground cumin
3 dry red chillies

2 tbsp yellow mustard seeds 1 large onion, finely chopped 3 garlic cloves, crushed
6 fresh curry leaves

1kg goat meat, bone in, cut to curry pieces 1 tbsp garam masala
1 tbsp turmeric
2 cinnamon sticks

500ml beef stock
2 tbsp chopped fresh coriander


Heat the oil in a large frying pan over a medium heat. Add the cumin, chilli, mustard seeds,and curry leaves, and cook for about one minute until mustard seeds begin to pop. Add garlic and onion, cook for one minute. Add Goat and cook for a few minutes, turning the meat to brown on all sides.

(Stovetop Method)

Add the garam masala, turmeric, cinnamon and beef stock, and season with a good pinch of salt. Bring to the boil, then reduce heat to low, cover and simmer for 2~3 hours. Remove lid and cook for 15 minutes uncovered. Add a little cornflour (about 1 tbsp) in water if needed to thicken. Stir in the coriander and serve.

(Slow Cooker Method)
Preheat slow cooker on high for 20 minutes. Spray inside with an oil spray to help with cleaning later.

After browning the meat as above, place the meat and onion mixture into the Slow Cooker, and add the garam masala, turmeric, cinnamon and season with a good pinch of salt. Pour the beef stock (MUST be hot/boiling) over the top, and stir to mix. Replace lid, and cook on auto for 8~10 hours (If no auto setting, cook on low for 10 hours). DO NOT OPEN THE LID AT ALL DURING THIS TIME!

If needed, turn up to high and add cornflour mix about 30 minutes before serving, leaving the lid off. Stir in coriander, and serve in the pot.

**Potato, carrot etc can easily be added to this recipe, at the time of adding the Beef Stock**

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