Goat is one of my favourite meats. This recipe also works well with mutton and lamb.
What You’ll Need - Serves 4
500g Goat Meat
1 Large Onion
1 Can Whole Tomatoes (400ml)
6 Garlic Cloves
2 Tbs Ground Coriander
2 Tbs Cumin
2 Tbs Paprika
1 Tsp Turmeric
1 Tsp Cinnamon
6 Cardamon Seeds
2 Sticks Lemongrass
4 Bay Leaves
500ml Vegetable Stock
500ml Coconut Milk
15g Fresh Coriander Leaves
Prep - 15 Minutes
Finely dice the garlic, chili and onion
Mince the ginger using a grater and bruise the lemon grass sticks with the back of the knife.
Dice the goat into equal bite size pieces and season with salt and pepper.
Let’s Get Cooking - 3 Hours
Heat cooking oil in a large pot and place the goat pieces in to brown them all sides. Do these in 2-3 batches to ensure you don’t overcrowd the pot.
Once you’ve browned the meat put it aside in a bowl or plate.
Add onions,chili, garlic, lemongrass and ginger into the pot and fry until the onions are cooked
Add paprika, cumin, coriander , turmeric and cinnamon and combine.
Add the tomatoes and let them simmer until they are cooked through.
Add the vegetable stock and coconut milk and combine and allow to simmer.
Add back the goat meat. Lightly bruise the cardamon and add to the pot together with the cloves and bay leaves.
Season with salt and pepper to taste and combine.
Allow to simmer on medium heat for about 2 and a half hours until the meat is tender and falling off the bone. Feel free to add water as it cooks to loosen the sauce.
Add chopped fresh coriander leaves before serving.