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
  • Oil/butter


  • Coconut cream/milk x1 can
  • Tomato sauce/ sugar
  • Fresh chilli


  1. Fry off goat chunks and put in slow cooker or big pot
  2. Fry off onion, garlic, chilli, ginger in plenty of oil and butter
  3. Add spices and seasonings and fry around 5mins until onions are soft then add to pot
  4. Add stock, tomatoes, vinegar or tamarind, add coconut cream if you want a milder taste to your curry otherwise leave out
  5. Cook for 4 or more hours in slowcooker or less time if pot on the stove until meat is tender
  6. 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
  7. 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.
  8. Serve with rice and/or roti.

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