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How to Cook Goat Meat Curry
How to Cook Goat Meat Curry

Goat Cooked to Perfection – How to Cook Goat Meat Curry

It’s National Curry week and with the Nights growing darker and colder we need not too much encourgement to cook up a Goat Meat Curry, both Curry and Game were made for Robust Flavours so will keep the cold at bay with this Spicy Curry that packs an absolute punch – Boom

While your local curry house may only offer chicken and lamb, communities in both the north and south of India have traditionally cooked a wide variety of wild and farmed meats. Michelin starred Atul Kochhar is among the chefs now helping to bring game and goat back to Indian restaurant menus

Of course, curry is a worldwide phenomenon and game and goat play starring roles in dishes from South East Asia, the Caribbean and Africa as well as India’s neighbours in the subcontinent.

If you can’t yet find game or goat on a menu near you, our favourite recipes and tips from local chef Vernon Blackmore can help you create an authentic and delicious dish at home.

Cooking curries at home

The simplest way to cook a game curry is to choose breast fillets or diced or jointed meat. Game birds such as wood pigeon, partridge and pheasant are delicious slow-cooked in a spicy curry stew while goat and game meats such as venison, wild boar and hare are tender and succulent with incredible flavour when slow cooked. How to Cook Goat Meat Curry

You can also marinate oven-ready game birds such as partridge and pheasent in a mix of yoghurt, cream and spices to create an authentic tandoori style dish with minimal effort: just pop the birds in the oven and serve with fried onions, pickles and rice or naan. How to Cook Goat Meat Curry


Prep time: 30 mins
Cook time: 4-5 hours

Slow Cooked Goat Curry

1.5kg diced goat with bones
Note: I’ve used 1kg of diced ex-dairy goat meat and 500g goat neck fillet from Cabrito Goat Meat

1 ½ medium brown onion, blitzed into a paste
6 cloves garlic, minced
25g ginger, grated
1-2 bird’s eye chillies, finely chopped
2 tbsp tomato paste
1 can tinned tomatoes, blended and topped up with 250ml water.
Salt, to taste.
Small bunch coriander to garnish & mix through at the end of cooking.

Whole spices

1” cinnamon stick
1 dried Kashmiri chilli
2 cloves
1 tsp black mustard seeds
1tsp fennel seeds
1tsp black peppercorns
1 tsp coriander seeds
½ star anise
3 cardamom pods

Ground spices

1 ½ tsp turmeric
1 ½ tsp garam masala
1 ½ tsp cumin
½ tsp fenugreek


Preheat the oven to 140°C

  1. Set a heavy-bottomed casserole dish over a medium heat. Add 1 tbsp oil and 2 tbsp salted butter, then add in the whole spices. Let these cook over a low/medium heat until the mustard seeds start to pop.
  2. Add in the onions. Keeping with a medium heat, cook the onions until they almost start to colour and some of the moisture has evaporated.
  3. Mix in the ginger, garlic and chillies in one go. Sweat this down with the onions for 10 mins on a low/medium heat until it comes together as a paste. Add some water and cook out if you want to. Don’t worry too much about the paste catching, it adds flavour and should come off when you add the tinned tomatoes.
  4. Add the ground spices and tomato paste. Cook these out on a medium heat for five minutes, stirring constantly.
  5. Pour in the blended tomatoes. Reduce by around ¼ on a high heat. Stir with spatula to avoid it catching on the bottom. The tomatoes can spit a bit so be careful! Season and taste. Add a little salt at a time and keep tasting.
  6. Add your diced goat and stir well. Browning prior to adding it in is optional, I don’t find it adds anything extra to this dish as it’s being braised for so long anyway.
  7. Place a lid on your pot and transfer to the oven for 4-5hrs.
  8. Check after 2hrs, taste and adjust seasoning if needed.
  9. Remove from oven and let rest for about 15mins before tucking in. Serve with cumin and lemon rice, garlic and coriander naan or whatever you want! I ended up mopping up the dregs with some ciabatta, so anything goes! How to Cook Goat Meat Curry


  • Heavy-bottomed casserole pot
  • Good knife
  • Blender/food processor

Notes on the Recipe

  • Yes, you can use lamb if you can’t find goat meat. How to Cook Goat Meat Curry
  • You can marinate your meat overnight in the same ground spices used in the recipe. Do not use yoghurt as this will change the dish completely. I don’t think the dish needs the meat to be marinated overnight but I know some of you will be wondering!
  • My garam masala is made by my Otim in London, the one closest to her mix is TRS Garam Masala, which you should be able to find in most supermarkets. Alternatively, please have a go at making your own, it’s really satisfying.
  • This is loosely based on how I was taught to make curry by my grandpa. I’ve had to make changes and tweaks as we guard our family secrets, from method to the recipe. How to Cook Goat Meat Curry
  • No, I don’t remove the whole spices. This is traditional in the way that the whole spices are left in, whole. If you have an aversion to this, with all respect… choose another curry recipe. This isn’t a recipe where you can grind all the spices and end up with the same result. How to Cook Goat Meat Curry

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