Spicy Goat Curry

6 People
170 min.
intermediate

Indulge all your senses with every bite of our delicious and exotic Spice-Island-inspired goat curry. This slow-simmered, meaty curry uses Robertsons Barbecue Spice and Garlic Flakes to perfectly elevate and round off the flavours. Enjoy your curry with steamed jasmine rice.

Ingredients

500 g Goat shank (sliced or knuckle)
50 g Butter or Ghee
62.5 ml or ¼ Cup oil
3 medium Onions, diced
15 g fresh Ginger, grated
3 sprigs fresh Curry Leaves, extra as optional garnish
30 ml or 2 Tbsp Robertsons Barbecue Spice
15 ml or 1 Tbsp Robertsons Garlic flakes
15 ml or 1 Tbsp Robertsons Turmeric
5 ml or 1 Tsp Robertsons Cumin
5 ml or 1 Tsp Robertsons Coriander
30 ml or 2 Tbsp Rajah Curry Powder
4 x Cardamom Pods
2.5 ml or ½ Tsp Robertsons Cinnamon
800 g or 2 tins chopped Tomato
30 ml or 2 Tbsp Lemon Juice
10 ml or 2 Tsp Brown Sugar
500 ml or 2 cups Lamb or Beef stock
Robertsons Salt & Pepper to taste

Cooking Method

Season the goat liberally with Robertsons Barbeque Spice. Seal and brown the meat in the oil in a large pot on a medium heat, and then transfer them into a roasting tray, set aside.
Using the oil in the same large pot on a medium heat, add the butter or ghee, diced onion and curry leaves.
Sauté until the onion starts to soften and become translucent. Add the fresh ginger and sauté for a further 2 minutes.
Add the turmeric, cumin, coriander, curry powder, cinnamon and cardamom pods (crack the cardamom pods open with the back of a knife to get the full flavour) to the onion, ginger & curry leaf mixture –- sauté until you start to smell the spices toasting and developing in flavour.
Deglaze the pot with the stock.
Add the chopped tomatoes and brown sugar and mix through thoroughly.
Add the goat back into the pot and simmer on a low heat, stirring occasionally, for 1 ½ hours with the lid off.
Add the lemon juice, season and simmer for a final 30 minutes.
Sprinkle generously with fresh coriander and serve with steamed jasmine rice.