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Goat curry

About the recipe

This goat curry has a creamy, spicy, slightly tangy flavour with a hint of freshness from the lemon.

Servings:

4 persons

Region:

Asia

Kitchen:

Indian

Working hours:

30 minutes

Total preparation:

4 hours

Course/dish:

Dinner

M, f, v or v

Meat

Material:

Green Egg

Season:

-

Complexity:

Average

Ingredients and supplies

  • 1 kg goat meat with bone
  • 1 onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 red pepper, diced
  • 1 carrot of 100 grams, cut into cubes
  • 1/2 can diced tomatoes
  • 500 ml coconut cream (Kara brand, available at the Toko)
  • 250 ml boiled water
  • 2 lamb or beef stock cubes
  • 1 tbsp tomato puree
  • 1 1/2 tsp cumin powder
  • 1 1/2 tsp coriander powder
  • 1 1/2 tsp turmeric
  • 2 tsp chili powder or flakes
  • 1/2 tsp cinnamon
  • 2 tbsp lemon juice
  • 2 tbsp oil (peanut, sunflower, olive)
  • salt and pepper
  • 1/2 bunch of coriander (cut the stems and leaves separately)

Optional 200 g finely chopped pointed cabbage

Other supplies:

Cast iron pan or other large skillet with lid

Prep-work

Turn on the kamado and heat it to 130 degrees with the plate setter in it and the stainless steel grill.

Or turn on the oven and preheat to 130 degrees.

Preparation

Heat the oil in the pan and let it get very hot.

  • Brown the pieces of goat meat all around.
  • Remove the meat from the pan and set aside.


  • In the same pan, fry the onion, garlic, pepper pieces, carrot cubes and spices until soft.
  • Add the tomato puree, diced tomatoes, coriander stalks and lemon juice and fry briefly.
  • Also add the boiled water, stock cubes and coconut cream and stir well.
  • Add the meat and bring to the boil.
  • Place the pan with the lid on the rack in the kamado or in the oven.

Stir quickly every half hour.

  • After 2.5 hours, remove the lid to let some of the moisture evaporate so that the sauce thickens a little more.
  • Then 1 hour without a lid

.....and stir it every half hour.

  • After 3.5 hours the delicious, flavorful goat curry is ready.
  • Optional: I now add 200 grams of finely chopped pointed cabbage and stir well.
  • Let it cool and remove the bones from the curry.


When serving, sprinkle with chopped fresh coriander.


We like to eat this curry with wraps that have been heated briefly in a frying pan or with Lebanese bread cut into pieces of approximately 8x8 cm.


With the pieces of wrap you scoop up the curry and put it in your mouth. Lick your plate at the end then you don't need cutlery.


It is also very tasty with boiled rice.

KPH

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February 2, 2025

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