If you’re bored with your favorite recipes, always going through the same three or four meals over and over again, it might be time to try something a little different. Goat meat is a nutritious, lean source of animal protein, with a strong game flavor. It is a common dish in Middle Eastern, Asian and Caribbean cuisine, but less common in Western countries, although Australia is the largest exporter of goat meat in the world.
Well, according to Meat and Livestock Australia, it’s “Goatober”, which means it’s time for you to try goat meat. They’ve teamed up with top chef Minoli De Silva to bring you this amazing Jaggery Goat Curry Recipe. It will be in high rotation in your kitchen in no time!
How to Make Jaggery Goat Curry with Roti
What you will need for your goat curry:
- 500 g goat’s ribs or shanks, cut into equal pieces
- 350g bone marrow
- 1 red onion (120g) chopped
- 20 curry leaves
- 6 large garlic cloves
- 50g of ginger
- 4 teaspoons of ghee
- 10 cloves, 5 cardamom seeds and 1 teaspoon ground cumin
- 1 cinnamon nib
- 1 cup coconut water (fresh coconut is best, but a good packet will do)
- 400ml coconut milk
- 400ml coconut cream
- 30g jaggery (can be replaced with palm sugar)
- 2 teaspoons of salt
- 4 tablespoons roasted curry
- 2 tablespoons roasted chili powder
- 1.5 tbsp turmeric powder
- 520g bread flour
- 20g of sugar
- Pinch of salt
- 30g ghee
- 300ml water
- Extra virgin olive oil
- container filled with oil
Directions for goat curry:
- In a deep saucepan, melt 2 teaspoons of ghee and heat. Brown the goat meat in batches, getting a good caramelization until the fat is released in the ghee. Reserve the meat.
- In the same pan, add 2 teaspoons of ghee and melt. When hot, add the onions and begin to reduce the cooking. When the onions begin to melt, add the curry leaves, garlic and ginger, then the spices. Brown for a minute, then add the coconut water. Cook.
- Add the bone marrow and meat, then mix in the curry powder, chilli and turmeric powders. Mix well. Add the coconut milk and cook in the pot for 1 hour over medium-low heat.
- Add the coconut cream and cook for another 1.5 hours or until the goat meat is tender. Be sure to stir it occasionally to make sure it doesn’t stick to the bottom of the pot.
- Once the curry is cooked through, remove from the heat and add the jaggery – let it melt into the meat and sauce – stir to ensure the jaggery is fully incorporated.
- Serve with hot basmati rice and roti.
Directions for roast:
- In a stand mixer, add all the ingredients and mix with a dough hook until everything is combined and comes off the sides.
- Roll into 120g balls and cover with oil. Let stand while the curry cooks.
- When you are ready to cook, roll out the roti and fry it in a teaspoon of ghee until it is cooked through and golden in color.
If this has inspired you to try cooking more curries, try this one-pot Vietnamese chicken curry, and maybe an easy flatbread to go with it.