- 0:40 Prep
- 2:30 Cook
- 4 Servings
- Capable cooks
Goat is a wonderfully lean meat that tastes amazing in this make-ahead curry recipe. You could also use diced lamb instead.
Ingredients
- 5cm piece fresh ginger, peeled
- 6 large garlic cloves
- 1/4 cup fresh coriander roots and stems
- 2 long fresh red chillies, coarsely chopped
- 2 tablespoons ghee
- 1 teaspoon Masterfoods Cumin Seeds
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1 small cinnamon stick
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
- 3 stalks fresh curry leaves, leaves removed (approximately 40 leaves)
- 2 brown onions, finely chopped
- 1 1/2 tablespoon garam masala
- 3 teaspoons turmeric powder
- 1 large ripe tomato, finely chopped
- 70g (1/4 cup) plain yoghurt
- 1 teaspoon salt
- 1kg diced goat meat
- 250ml (1 cup) water
- 1 tablespoon malt vinegar
- Fresh coriander leaves, to serve
- Thinly sliced long fresh red chilli, extra, to serve
- Steamed basmati rice, to serve
- Cucumber raita, to serve
- Mango chutney, to serve
- Roti, to serve (optional)
Method
- Step 1Process ginger, garlic, coriander and chilli in a small processor until finely chopped.
- Step 2Heat the ghee in heavy-based saucepan over medium heat. Add the cumin, mustard, fenugreek and cinnamon. Cook, stirring, for 30 seconds or until aromatic. Add the cloves, pepper and curry leaves and stir for 20 seconds or until aromatic (be careful, as mixture will spit). Add onion. Cook, stirring, for 3-4 minutes or until softened. Stir in the ginger mixture for 1 minute or until aromatic. Add garam masala and turmeric. Cook, stirring, for 1-2 minutes or until aromatic.
- Step 3Add tomato and cook, stirring, for 2 minutes or until a coarse paste forms. Add yoghurt and salt and stir for 1 minute or until combined. Stir in goat. Cook, stirring occasionally, for 5 minutes. Cook, covered, stirring occasionally, for a further 10 minutes or until meat releases juices. Stir in the water. Reduce heat to low. Cook, covered, stirring occasionally, for 1 hour 30 minutes.
- Step 4Stir in vinegar and season. Cook for a further 15-30 minutes, removing lid for the last 10 minutes to thicken sauce, or until goat is tender. Sprinkle with coriander and chilli. Serve with steamed rice, raita, mango chutney and roti, if desired.
- High protein
- Low carb
- Lower gi
Nutrition
2683 kj
Energy
23g
Fat Total
12g
Saturated Fat
8g
Fibre
59g
Protein
45g
Carbs (total)
Notes
3 days ahead:
Make the curry up to the end of Step 4, omitting sprinkling the coriander and chilli over the top. Cool. Cover and store in the fridge. Alternatively, transfer to an airtight container and freeze for up to 2 months.
On the night:
Reheat curry in a saucepan over medium heat, stirring occasionally and adding a splash of water, for 15-20 minutes or until warmed through. If reheating from frozen, defrost overnight in the fridge. Reheat and sprinkle with coriander and chilli.
Goat is now available in most major supermarkets, but if you prefer, use diced lamb instead, which will work just as well.
- Author: Jo-Anne Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
