COOKINGMAY 15, 2020

Coconut Goat Curry

This coconut goat curry is juicy, flavourful, tender, fall of the bone and insanely delicious. It takes over 3 hours to make but the wait is absolutely worth it

Reading time: 1 MIN READ
Ingredients: 16 INGREDIENTS
Step photos: 7 PHOTOS

This coconut goat curry is juicy, flavourful, tender, fall of the bone and insanely delicious. It takes over 3 hours to make but the wait is absolutely worth it.

INGREDIENTS / 16

10 medium-sized cuts of goat meat
4 tablespoons curry powder
1 teaspoon thyme
1 teaspoon white pepper
1 teaspoon dry pepper
1 big onion
1 green bell pepper
4 - 5 medium carrots
4 - 5 potatoes
1 - 2 tablespoons minced garlic
4 cups coconut milk
2 cups water
5 tablespoons vegetable or canola oil
1 fresh pepper
Stock cubes to taste
Salt to taste

METHOD / 07

1 MIN READ

01
Get your ingredients ready.
02
Rinse your goat meat and pat dry with a paper napkin. Season with salt and stock cubes. Put the oil in a pot over medium heat, when hot add the meat and brown in batches, this could take anywhere between 20 to 30 minutes. Do not rush this process.
03
Add the thyme, white pepper, dry pepper, garlic, curry powder(I use ducros) and half of the onion (Puree the onion if you don't like it in chunks).
04
Add the coconut milk, water and fresh pepper ( I added some desiccated coconuts too) and cook on low heat for 2 hours 30 minutes.
05
Peel the potatoes and carrots and cut into big chunks (you can leave the potatoes whole if you wish), add it to the pot and cook for a further 20 minutes (I added more coconut milk and water as I like mine soupy) then add the other half of the onions and chopped pepper and cook for 5 minutes.
06
Take off heat and serve.
07
Enjoy as-is or with a side of rice or bread.