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Hunger for the Wild


Goat curry

Serves 8. Main course.

Step 1. Marinating goat meat


1kg goat meat (cubed)

2 tsp garlic (minced)
3 tsp ginger (minced)
2 - 3 fresh green chillies (minced)

1/2 tsp chili powder
1 1/2 tsp turmeric
3 tsp coriander powder
2 tsp cumin powder
1 tsp garam masala 
2 tsp salt


In a bowl, add the diced  goat meat.  Add the garlic ginger and chili. Mix through the meat then add the spices and do the same. Refrigerate for a couple of hours or over night.

Step 2.  Cooking the Goat Curry


1/3 cup cooking oil

6 vloves
2 star anise
1 cinnamon stick
6 cardonom pods
30 curry leaves (optional)

2 onions (diced)

Marinated goat meat

500ml chicken stock
1 can whole peeled tomatoes (crushed)
2 Tbl tomato paste

500gm potatoes (peeled, large dice)

1 bunch fresh coriander (rough chopped)

 Salt and pepper


In a large saucepan, add the oil then place on the heat. Once hot add the cloves, star anise, cinnamon stick, cardonom pods and curry leaves if you have them. Cook the spices in the oil for a minute or so before add the diced onion.

Cook the onions with the spices for 10 minutes then add the marinated goat meat. Stirand cook for ten minutes, then add the chicken stock, tomatos and tomato paste. Cover and turn down the heat slow roiling boil.

Check tenderness of the goat meat after 1 � - 2 hours. When soft add the potato's.

Once the potato's are cooked ( 20 minutes or so ) remove from the heat, stir in the coriander and check the seasoning. Keep warm to serve or refrigerate until required.