This is not your ordinary curry goat – it’s light but BIG in flavor. Although I grew up eating lots, I mean a whole lot of curry that was always beautifully and intensely flavored, I now only like my curry flavor to be light. This version of curry goat is infused with a minimal amount of curry powder and despite it being a minimalist version it has a huge curry flavor.
This dish is fresh tasting without any gamey taste that is typical of goat or lamb meat. How you clean the meat is important to get rid of the gaminess – don’t skip this step. It is versatile enough that you can play with the ingredients to make it your own. I specifically like to add fresh tomatoes – I think it just taste better – but you can certainly replace them with some tomato paste. I also add freshly squeezed lime juice – a lot of the acidity is cooked out and you just get a hint of it in the final flavor. [My Mom used to add green mangos that had a bit of acidity.]
Simple Curry Goat
A lightly flavored curry goat that's great for any dinner table any day of the week or weekend.
FOR THE GOAT:
- 4 pounds bone in goat meat chunks (bone in goat meat is best, but you can certainly use boneless)
- cold tap water and 1/2 cup vinegar for washing the meat
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
FOR THE CURRY LIQUID PASTE:
- 1 large onion peeled and grated (using a hand held box grater)
- 1 inch piece ginger grated
- 6 – 8 cloves fresh garlic crushed or finely minced
- 1/4 cup fresh basil leaves roughly chopped
- 3 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1/2 teaspoon garam masala
- enough water to make a liquid paste
FOR COOKING THE CURRY GOAT:
- 2 vine ripened tomatoes (or plum tomatoes) peeled and diced/roughly chopped. (you may substitute 1 tablespoon tomato paste)
- 2 -3 tablespoons extra virgin olive oil
- 2 medium potatoes – halved and then quartered washed thoroughly (soak cut potatoes in cold water if not using immediately)
- 1 small bunch thyme (tie together with kitchen twine or simply remove the leaves from the stems and discard the stems.
- 2 – 2 1/2 cups water
- 1/2 – 1 lime juiced (depending on the juiciness of the lime you will need about 2 tablespoons of juice)
- OPTIONAL: 2 scallions for garnish
CLEAN AND SEASON THE GOAT MEAT:
Soak the goat with enough cold water to cover the meat. Pour in 1/2 cup regular distilled vinegar. Allow the meat to sit in water for 30 minutes.
Drain off the vinegar water. Rinse the meat thoroughly with cold running water – 2 to 3 rinses. Pat dry with paper towel.
Season with the salt and pepper. Set Aside.
FOR COOKING THE CURRY GOAT:
Combine the curry paste ingredients in a small bowl. MIx thoroughly.
In a large deep saute pan, heat the olive oil over medium heat.
Carefully pour in the curry paste. Stir. Cook until liquid is mostly absorbed. 3 – 5 minutes.
Add the chopped/diced tomatoes. Stir. Cook until tomatoes starts to break down. 6 to 8 minutes
Add thyme. Add the goat meat – discarding any liquid that was released in the bowl. Mix to coat the goat meat with the curry tomato mixture.
Cook 10 to 15 minutes over high heat. Cook until any liquid released from the meat is mostly evaporated.
Add the lime juice and water. Mix to combine. Cover. Bring to a boil. Reduce heat to low. Simmer for 1 hour.
Add the potatoes. Mix to combine. Cover and cook for 1 hour or until the potatoes are super tender and the meat is very tender and can be easily cut using a fork.
Transfer to a serving bowl. Garnish with scallions if desired. Serve with rice and beans or your favorite accompaniment.
I like to use bone-in meat because I find it to be more flavorful. You can certainly use boneless meat.