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Goat Curry

Recipes for Home and Restaurant

by Nadine Lloyd

Goat Curry Recipe by Nadine Lloyd


(Serves 4-6)

Yoghurt Marinade:

  • 2 cups natural yoghurt

  • ½ teaspoon turmeric

  • 1 tablespoon ginger – crushed

  • 2 cloves garlic – crushed


  • 2kg (4.4 lb) goat forequarter

  • 2 large onions – chopped

  • 1 ginger knob, thumb size – chopped

  • 4 cloves garlic – crushed

  • 2-3 red chillies – de-seeded and chopped

  • 4 cardamoms – crushed & seeds removed

  • 1 tablespoon coriander seeds – crushed

  • 5 cloves – crushed

  • 1 teaspoon cumin seeds

  • 3 tablespoons grape-seed oil

  • 2 bay leaves

  • 1 tablespoon turmeric powder

  • 2 tablespoon garam masala powder

  • 1 tablespoon paprika

  • 4 tomatoes – diced

  • 6 potatoes cut into bite sizes – cooked

Extra water – if required


  • ½ cup coriander or mint leaves – roughly chopped

Using a large bowl, mix all the yoghurt marinade ingredients together.
Add the meat and stir through to coat all the pieces.
Cover and allow to stand for 1-1½ hours.

Marinating the Goat Curry Recipe by Nadine Lloyd

Add the onions, ginger, garlic, and chilli to a food processor bowl.

Process until fine (or cut finely by hand.)

Set aside.


Using a mortar and pestle, crush the cardamom, coriander, cloves, and cumin seeds, as finely as possible.

Set aside.

Heat 3 tablespoons grape-seed oil in a large saucepan. 

Add the crushed ingredients from the mortar and pestle.
Add the bay leaves.

Sauté for one minute.

Add the onion, garlic, and chilli mixture from the food processor.

Cook for 3-4 minutes.

Add ½ the water (if required).

Reduce the heat.

Add the turmeric, masala and paprika.

Stir through and allow to simmer for 2 minutes.

Frying off the Spices for Goat Curry Recipe by Nadine Lloyd

Add the chopped tomatoes and the marinated goat meat.
Stir through.

Season with salt and pepper.

Mixing the Goat Curry with the Spices Recipe by Nadine Lloyd

Add more water if required.

Allow to simmer for 1-1½ hours.

Simmering the Goat Curry Recipe by Nadine Lloyd

Cook the cut potatoes until soft.
Set aside.

Once the meat becomes soft, add the potatoes.
Allow the heat and flavour to transfer through into the potatoes.


Garnish with chopped coriander or mint leaves.
Serve with steamed rice.

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