I absolutely love goat and it takes on rich flavours so well. This recipe braises the goat in a coconut curry sauce that is rich in flavour. Try this recipe with beef short rib or mutton too! The braising base works well with red meat, half the cooking time for quicker cooking meats like lamb.

What you’ll need - serves 4

  • 500g goat meat cubed

  • 300ml coconut milk

  • 1 large yellow onion

  • 1 cup shimeji mushrooms or brown portabellini mushrooms

  • 4 cups vegetable stock

  • 2 lemongrass stalks

  • 1 tbs minced garlic and ginger

  • 1 tbs ground cumin

  • 1 tbs ground coriander

  • 1 tsp turmeric

  • 2 bat leaves

  • Salt and pepper

  • Fresh coriander to serve

Prep - 10 minutes

  • Season the goat meat with salt and pepper.

  • roughly chop the onion into large chunks.

  • Preheat the oven to 200 degrees.

Let’s get cooking - 3.5 hours

  • In a large oven-proof pan or pot, heat your choice of cooking oil and add the goat meat pieces in one batch at a time.

  • Fry the pieces on each side until they develop colour then set aside.

  • Once all the meat has been browned, turn down the heat to medium and add the onions.

  • Fry the onions until soft and then add the minced garlic and ginger.

  • Add the bay leaves, turmeric, cumin, and coriander and combine.

  • Add the vegetable stock to the pan and stir making sure to scrape the bottom of the pan.

  • Once the stock comes to a boil, add the coconut milk and allow it to start simmering.

  • Taste for salt and then season accordingly and add pepper to taste.

  • Add back the goat meat to the pan and cover the meat fully with water.

  • Place the lid onto the pot and place it into the oven and allow to slow cook for 3 hours - checking after every hour if more liquid is needed. Add more water as needed until the meat is tender.

  • After 2.5 hours, add the mushrooms and cook until the liquid has reduced and thickened.

  • Serve with fresh coriander and a squeeze of lemon juice.

Love,

V