Slow-Braised Goat Curry

Rich, warming and deeply aromatic, this slow-braised goat curry is the ultimate comfort dish. Bone-in goat pieces are gently simmered in a fragrant blend of spices, coconut milk and stock until tender, creating a luscious sauce infused with the flavour of the bones. Finished with fresh lime and coriander, it’s a hearty, crowd-pleasing curry that’s perfect for sharing on a cool evening. Serve with steamed rice or warm roti to soak up every last bit of the golden curry sauce.

How long will it take?

3 ½ hours

What’s the serving size?

What do I need?

1.8 – 2 kg bone-in goat pieces
2 tsp sea salt
1 tsp freshly ground black pepper
1 tsp turmeric
2 tsp canola or vegetable oil
2 large onions, finely sliced
6 cloves garlic
4 cm piece of ginger
2 tbsp curry powder
1 tbsp ground coriander
1 tsp ground cumin
½ tsp cinnamon
2 tbsp tomato paste
400 mL coconut milk
500 mL beef or chicken stock

Optional additions

2 fresh red chillies
2 potatoes, cut into chunks
2 kaffir lime leaves
1 tbsp palm sugar or brown sugar

To serve

Juice of ½ lime
Fresh coriander leaves

How do I make it?

Pat the goat dry and season with salt, pepper and turmeric.
Heat 2 tbsp oil in a casserole dish or Dutch oven. Brown the goat pieces in batches until deeply coloured on all sides. Remove and set aside.
In the same pot, cook the onions over medium heat for 10-15 minutes until golden and soft.
Blend or finely crush the garlic and ginger. Add to the onions and cook for 2 minutes. Stir in curry powder, ground coriander, cumin, cinnamon and tomato paste and cook for another minute until fragrant.
Return goat to the pot and add coconut milk, stock, chillies*, kaffir lime leaves* and sugar *. Bring to a gentle simmer.
Cover with a lid and cook on the stovetop on very low heat for 2 ½ to 3 hours or in the oven on 160C for 3 hours.
If using potatoes, add them during the last 45 minutes of cooking.
The goat is ready when it is fork-tender and pulling away from the bone.
Remove the lid for the last 20 minutes to thicken up the sauce.
Stir through lime juice and scatter with fresh coriander to serve.

*If using.

TOP TIPS

For an even richer result, season the goat and leave it uncovered in the fridge overnight before cooking. The next day, braise it slowly and let the curry rest for 30 minutes before serving. The flavours deepen dramatically, and the bone marrow enriches the sauce.
This recipe can be made in your slow cooker. If cooking in the slow cooker brown goat pieces first and cook onions, garlic, ginger and spices in the same pan, then transfer everything to the slow cooker. You will also need to adjust the quantity of liquid by reducing the stock from 500 mL to 250 mL. Cook on low for 8-10 hours or on high for 5-6 hours. If using potatoes add them at the beginning if cooking on high or during the last 2-3 hours if cooking on low.