Wild Goat Curry
Wild goat is magnificent in this spice-laden curry, cooked slowly until it falls off the bone, it is a real hit with flavour lovers.
- 1 Heavy base ovenproof casserole dish
- 6 tbsp curry powder
- 1 tbsp allspice
- 600 grams wild goat meat
- 1 tbsp salt
- ¼ cup Olive oil
- 2 whole brown onions medium, chopped
- 1 whole red Chilli seeded and chopped
- 1 piece ginger 5cm, peeled and minced
- 1 head garlic peeled and chopped
- 400 ml coconut cream can
- 400 gram tomatoes can crushed
- 2 cups stock chicken master stock or chicken stock
- 1 cup water
- 1 tbsp thyme dried or fresh
Make the curry powder
- If you can use the curry powder recipe we have on site. If not, use regular curry powder and add the allspice to it. Temper your hand when tipping in the curry powder and adjust to how hot you like it.6 tbsp curry powder, 1 tbsp allspice
Dice and season the goat
- Cut the meat into large 4-5 cm chunks. You can also use the bones. Season well with salt and set aside covered and allow the goat to come to room temperature. About 30 minutes.600 grams wild goat meat, 1 tbsp salt
Cook the curry powder
- Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and cook until fragrant.¼ cup Olive oil
Brown the goat meat
- Pat the meat dry with paper towel and brown in batches in the curried oil. If you have bones, brown them also, setting the browned meat aside in a bowl.
Cook onions, chilli, ginger, garlic
- Add the onions and chilli to the same pot and sauté, stirring from time to time, until the onions just start to brown. Season with salt as they cook. Add the ginger and garlic and sauté for another 1-2 minutes.2 whole brown onions, 1 whole red Chilli, 1 piece ginger, 1 head garlic
- Return the meat and bones back to the pot, along with any juice left over.
Add coconut cream, tomatoes, curry powder, stock, water, and thyme
- Add the coconut cream and tomatoes and the remaining curry powder. Stir then add stock, water and thyme.400 ml coconut cream, 400 gram tomatoes, 2 cups stock, 1 cup water, 1 tbsp thyme
- Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours or longer if you have an older goat.
- Wild goat is usually very lean, so there is probably not a lot of fat to skim off the top of the curry. Make sure you remove any bones before serving.