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.
1 ½lbsgoat meat(cut into 1" pieces, or use lamb or mutton)
½lime (juiced)
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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.