Goat Curry

While goat is considered a delicacy worldwide, it hasn't been readily available in Australian butchers and supermarkets until recently. Thankfully, this is changing, and this wonderfully tender and healthier red meat, lower in cholesterol and fat than lamb or beef, is now accessible in mainstream outlets. Slowly cooking the curry over low heat ensures the meat remains tender and moist. 

When making curries or stews, I always prefer to use meat on the bone. As the meat heats up, the bone marrow releases juices, adding a depth of flavour to the dish. The released collagen and albumin also contribute to the 'luscious' mouthfeel and texture of the finished dish. There's plenty of literature suggesting that 'bone-in meat' is healthier - including the added Vitamin A from the bone marrow and the release of collagen and gelatin, important for gut health. Not only that, these cuts are often cheaper and, most importantly, the resulting dish tastes better.

This curry utilises fennel - a herb that I grow in my garden with a wonderful aniseed aroma. When the seeds are dry-roasted and then ground to a fine powder, they add depth to this curry. Just a small word of caution - don't try to eat the cinnamon bark - it's quite unpalatable but contributes to the earthy tones of this curry.

I've used both chilli powder and a whole cayenne chilli in this recipe. You can, of course, modify the chilli to suit your personal preference. The chilli powder provides the heat, while the whole chilli gives the chilli flavour without the intensity.

Ideal in the colder months, this curry should be served with steamed rice and your choice of vegetables.

To watch my YouTube video on making this dish, click on the link below the recipe.

Serves 4-6

• 1.5 kg goat pieces (on the bone preferably)

• 1 tsp ground turmeric

• Salt and pepper to taste

• 1 brown onion

• 10 cloves garlic

• 5 cm piece fresh ginger

• 2 tbl fennel seeds

• 2 cinnamon sticks

• 2 tbl olive olive

• 1 red chilli

• 2 tsp chilli powder

• 500 ml water

• 250 ml coconut cream

• 1 tsp castor sugar

• Juice of 1 lemon

In a large bowl, mix together the goat, turmeric and salt and pepper.

In a food processor, bland the onion, garlic and ginger into a course paste.

In a dry pan on a low heat, cook the fennel seeds until fragrant. Using a mortar and pestle, grind the fennel seeds to a fine powder. Crush the cinnamon sticks.

In a large, heavy based pot, heat the oil. Gently fry the onion and ginger paste until  fragrant - 2-3 minutes. Add the fennel, chilli powder, cinnamon sticks and cook for another 2-3 minutes. Add the goat pieces and cook for 10 minutes, stirring often to coat the meat in the spice mix. 

Add the whole chilli, coconut cream and water. Stir well. Bring to a simmer, and cook with the lid on, stirring occasionally for 60-90 minutes until the meat is falling of the bone.

Add the sugar and lemon juice. Stir well.

Serve with steamed rice.

Updated July 2023