Goat Curry

A lesser known cut of meat, this diced goat curry actually has sensational flavours and tenderness when slow-cooked. It may not be everyone's cup of tea but it sure does satisfy pallets who are after some unique flavours

Mixed with your chosen spices to make a stew, goat meat is irresistible.

Boneless diced goat when sourced will make any curry dish delicious and enjoyable to cook over and over again.

Meat At The Mount Goat is always GMO and Hormone Free, 100% Aussie Meat and raised free-roaming in our farms.


  • 1 large onion, roughly chopped
  • 10 garlic cloves
  • 100g ginger, chopped
  • 100ml vegetable oil
  • 2 scotch bonnet chillies, chopped
  • small handful curry leaves
  • 3 thyme sprigs
  • 4 tbsp mild curry powder
  • 700g mutton or goat shoulder, diced
  • 400g can chopped tomato
  • 300ml lamb or beef stock
  • 410g can pinto, kidney or black-eyed beans
  • juice ½ lemon
  • small bunch coriander, chopped
  • warmed roti (Jamaican flatbread) and rice, to serve




Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant


Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs – remove the lid for the final 30 mins of cooking.


Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.

 Recipe from BBC

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