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Fijian Goat Curry

Adidauna's picture
Ingredients
  Salt 1 Pinch
  Freshly ground pepper 1 Pinch
  Garlic 8 Clove (40 gm)
  Ground fenugreek 1 Teaspoon
  Coriander 1 Teaspoon
  Black mustard seed 1 Teaspoon
  Cumin 2 Teaspoon
  Turmeric 2 Teaspoon
  Red chili 1 Large, roughly chopped (Mild, De-Seeded)
  Red chili pepper 1 Teaspoon (Cayenne Powder)
  Curry powder 2 Tablespoon
  Granulated sugar 1 Teaspoon
  Lime zest 3 (Strips With Pith Removed)
  Lime 1 , juiced
  Coriander 1 Bunch (100 gm)
  Goat meat 900 Gram, trimmed and cut into 2.5cm cubes
  Carrots 2 Medium, cut into 1 cm cubes (Peeled)
  Potatoes 3 Large, cut into 2cm cubes (Peeled)
  Bio low-fat plain yoghurt 200 Milliliter
Directions

1. Put the garlic, spices, sugar, lime zest, and juice in a food processor with 125ml of water and half of the coriander. Blitz until you have a smooth paste.

2. Stir one heaped tablespoon of the paste into another 125ml of water in a saucepan and cook for five minutes or so, until the mixture is thick.

3. Add the goat meat to the pan and mix well. Return to the heat and then cover and simmer for 30 minutes.

4. Stir in half of the shallots and all of the carrot. Cover again and cook for a further 15 minutes.

5. Add the potatoes and continue cooking for about 15 minutes more, until the potatoes are tender and the curry is thick.

6. Just before serving add the remaining onion the yoghurt and sprinkle over the remaining coriander. Serve with boiled rice, raita and mango chutney on the side.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Oceanian
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Rich
Method: 
Stir Fried
Dish: 
Curry
Occasion: 
Christmas
Interest: 
Holiday, Kids
Ingredient: 
Meat, Vegetable
Preparation Time: 
30 Minutes
Cook Time: 
65 Minutes
Ready In: 
95 Minutes
Servings: 
6

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Fijian Goat Curry Recipe