This goat curry is full of tender pieces of goat meat and a savory coconut milk gravy that is perfect for cooler weather. Also called mutton curry, this Indian-inspired comfort food will have you savoring every bite. The mix of sauteed onions, carrots, celery, and aromatic spices gives this curry a depth of flavor that can't be beat.
Goat Curry Recipe
Goat curry is an inviting, warm comfort food that is full of flavor from cooking the meat low and slow. The gravy is rich and fragrant, with tender chunks of carrot, onion, and celery.
You can use whatever cut of goat meat, lamb, or mutton you prefer. Serve it over rice to make a hearty and inviting dinner for the whole family!
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If you happen to be working with leftover lamb from the holidays, give my leftover lamb curry a try!
🥘 Ingredients For Goat Curry
You may need to take a trip to your local butcher to pick up some goat meat. The remaining ingredients, however, should be easy to find at the grocery store!
- Coconut Oil - 1 tablespoon of coconut oil for sauteing the vegetables. Coconut oil has a higher smoke point than olive oil and adds a slight coconut flavor that pairs well with curry.
- Yellow Onion - 1 medium yellow onion, chopped.
- Carrots - 2 medium carrots, chopped. No need to peel them.
- Celery - 4 stalks of celery, chopped.
- Kosher Salt - To taste.
- Garlic - 2 teaspoons of minced garlic (about 2 cloves).
- Ground Ginger - 1 teaspoon of ground ginger or 2 teaspoons of fresh minced ginger.
- Curry Powder - 1 ½ tablespoons of curry powder. See my recipe or use your preferred brand.
- Tomato Paste - 2 tablespoons of tomato paste.
- Coconut Milk - 13 ounces of full-fat unsweetened coconut milk (1 can).
- Water - ½ a cup of water.
- Goat Meat - 1 ½ pounds of goat meat cut into 1" pieces, or use lamb or mutton.
- Lime - The juice from ½ a lime.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Goat Curry
This recipe is surprisingly simple with only 4 steps! To get started, you'll need a sharp knife, a pot, and a wooden spoon or spatula for stirring.
One batch of this curry makes a hearty 8 servings! Good thing it freezes well!
- Saute the veggies. In a large pot or deep heavy-bottomed skillet, heat 1 tablespoon of coconut oil over medium heat. Once shimmering hot, add 1 chopped yellow onion, 2 chopped carrots, and 4 chopped celery stalks, then saute until tender (about 6-8 minutes). Season with salt to taste. *If cooking a particularly tough cut of meat, you may set the veggies aside to be added to the curry during the last 30 minutes of cook time so they are not overcooked.
- Add herbs & spices. Add 2 teaspoons of minced garlic, 1 teaspoon of ground ginger, and 1 ½ tablespoons of curry powder to the pot and continue to saute until fragrant (about 1 minute). Add 2 tablespoons of tomato paste and stir, cooking for 1-2 minutes until it has darkened slightly.
- Add liquid. Pour in a 13 ounce can of coconut milk and ½ a cup of water and bring it to a simmer. Once simmering, stir in 1 ½ pounds of goat meat. Let it simmer for 1-1 ½ hours or until the meat is fork-tender.
- Serve. Stir in the juice from ½ a lime and serve your curry over rice while hot.
This warm and savory goat curry is perfect for cooler weather. Serve it over white rice with some naan bread on the side for soaking up the gravy. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- 13 ounces of coconut milk is the equivalent of 1 13-oz can.
- The back half of the goat is the best meat for curry (such as the leg or the loin). If possible, use goat meat with a bone so you can toss it in as the curry cooks and remove it before serving. The bone(s) add extra flavor.
- Your goat meat may take longer to cook until fully tender. If desired, you can add the vegetables in the last 30 minutes of cooking to prevent over-cooking them.
- Fresh cilantro, mint, and/or basil make a great garnish for this goat curry.
🥡 Storing & Reheating
Place leftover goat curry in an airtight container and refrigerate it for up to 3 days or freeze it for up to 3 months. Be sure to let it cool before storing it.
Reheating Goat Curry
Thaw frozen curry overnight in the fridge before reheating. Add up to ½ cup of water as needed to thin out the curry and reheat it on the stovetop until boiling hot.
❓ Recipe FAQs
In India, mutton mostly refers to goat though in the states it tends to be used in reference to sheep meat. Either one will work well in this recipe! For more information, check out this resource on the difference between lamb, mutton, and goat meat!
Meat from the back of the goat is ideal such as loin, legs, rump, or shanks. They are more tender than cuts of meat from the front half of the goat like shoulder, rib, or breast.
You can make curry with these tougher cuts of meat but they will need to be cooked low and slow for a longer amount of time.
White rice is the most popular pairing with curry goat but you certainly aren't limited to it! Coconut rice or coconut quinoa is popular. You could also try couscous or orzo.
If you are trying to stay low-carb, cauliflower rice is also a tasty option.
😋 More Comfort Food To Try
- Biscuit Chicken Pot Pie Casserole - There's no soggy pie crust on this chicken pot pie casserole, just soft, buttery biscuits!
- Slow Cooker Salisbury Steak - This hands-free salisbury steak recipe will be your new favorite way to make this classic comfort food.
- Southern Shrimp and Grits - Buttery grits and juicy shrimp you can enjoy at breakfast, lunch, or dinner.
- 4 Ingredient Potato Soup - A beginner friendly potato soup that you can load up with cheese and crispy bacon!
- Smoked Mac and Cheese - The flavor of regular mac and cheese just can't compare to the smokey flavor of this smoked mac and cheese.
- Lobster Chowder - Soup doesn't get any better than this creamy lobster chowder.
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📖 Recipe Card
Goat Curry
Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion (chopped)
- 2 medium carrots (chopped)
- 4 stalks celery (chopped)
- Kosher salt (to taste)
- 2 teaspoon garlic (about 2 cloves, minced)
- 1 teaspoon ground ginger
- 1 ½ tablespoon curry powder
- 2 tablespoon tomato paste
- 13 oz coconut milk (full-fat, unsweetened)
- ½ cup water
- 1 ½ lbs goat meat (cut into 1" pieces, or use lamb or mutton)
- ½ lime (juiced)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large pot or deep heavy-bottomed skillet, heat the oil over medium heat. Once shimmering hot, add the onion, carrot, and celery, and saute until tender (about 6-8 minutes). Season with salt to taste.
- Add the minced garlic, ground ginger, and curry powder to the vegetables and continue to saute until fragrant (about 1 minute). Add the tomato paste and stir, cooking for 1-2 minutes until it has darkened slightly.
- Pour in the coconut milk and water and bring it to a simmer. Once simmering, stir in the goat meat. Let it simmer for 1-1 ½ hours or until the meat is fork-tender.
- Stir in the lime juice and serve over rice while hot.
Notes
- 13 ounces of coconut milk is the equivalent of 1 13-oz can.
- The back half of the goat is the best meat for curry (such as the leg or the loin). If possible, use goat meat with a bone so you can toss it in as the curry cooks and remove it before serving. The bone(s) add extra flavor.
- Your goat meat may take longer to cook until fully tender. If desired, you can add the vegetables in the last 30 minutes of cooking to prevent over-cooking them.
- Fresh cilantro, mint, and/or basil make a great garnish for this goat curry.
- To store: Place leftover goat curry in an airtight container and refrigerate it for up to 3 days or freeze it for up to 3 months. Be sure to let it cool before storing it.
- To reheat: Thaw frozen curry overnight in the fridge before reheating. Add up to ½ cup of water as needed to thin out the curry and reheat it on the stovetop until boiling hot.
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