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Goat curry: recipe illustration
Meat

Goat curry

Pieces of goat slowly simmered in a spicy curry sauce with potatoes that melt into it. A Sunday and special-occasion dish with a deep, slightly sweet flavour.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Nutrition facts

936 kcal per serving

Protein
52.2 g
Carbohydrates
27 g
of which sugars
5.4 g
Fat
66.7 g
of which saturated fat
41.6 g
Fiber
7.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Put the goat pieces in a bowl with the curry marinade, the lime juice and salt, then leave to marinate for at least 1 hour, ideally overnight in the fridge.
  2. Heat the oil in a large casserole and brown the meat in small batches over high heat, 5 minutes per batch.
  3. Add the sliced onions and garlic and fry for 5 minutes until they turn translucent.
  4. Stir in the chopped tomatoes, thyme and cumin, then pour in the water and bring to the boil.
  5. Cover and simmer gently for 1 hour, stirring from time to time.
  6. Add the potatoes and cook for a further 30 minutes, until the meat is tender and the sauce has thickened.
  7. Adjust the seasoning, sprinkle with coriander and serve with white rice.

Variations and tips

Mild curry. Remove the pepper and reduce the curry powder to 1 tablespoon for a child-friendly version.

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Original Ecomely recipe.