Have you been goat hunting for the national competition? Try this recipe!
3 September 2023
By South Island Rep - Richard Wells
This is a fool-proof recipe for cooking goat curry that you can adjust to your taste. The key is cooking it for a few hours on low and then adding ingredients to balance flavours to your taste, as well as adding butter/oil to add richness to your wild game meal (according to the fatiness of your goat).
- Goat (cut into bite size pieces, can have bones in)
- Onion x1
- Garlic x1 Tbs
- Ginger x1 Tbs
- Spices: Garam Masala 1x Tbs, ground coriander 1x Tbs, ground cumin 1x Tbs, Turmeric x1 tsp, chilli x1 tsp, bay leaf
- Stock (vegie, beef or chicken) 500ml
- Tomatoes x1 can (or use some tomato paste or fresh tomatoes)
- Vinegar x1 Tbs or tamarind paste x1 tps
- Salt + Pepper
- Coconut cream/milk x1 can
- Tomato sauce/ sugar
- Fresh chilli
- Fry off goat chunks and put in slow cooker or big pot
- Fry off onion, garlic, chilli, ginger in plenty of oil and butter
- Add spices and seasonings and fry around 5mins until onions are soft then add to pot
- Add stock, tomatoes, vinegar or tamarind, add coconut cream if you want a milder taste to your curry otherwise leave out
- Cook for 4 or more hours in slowcooker or less time if pot on the stove until meat is tender
- When it has been cooking for a few hours, do a taste check. To balance out the spice of the curry (sour, sweet and salty) add either more vinegar or sugar/tomato sauce or salt to your liking
- Keep cooking with the lid off to reduce it to thicken it and skim off fat as desired. Serve when it tastes good enough for you.
- Serve with rice and/or roti.