Goat curry made its way into my life sometime in 2005, together with a completely new lifestyle following the breakdown of my 27-year marriage. I was living on my own for the first time ever and an entirely different (and delicious) world had opened up to me. That kind of change is somewhat curious. At first, it's daunting, as you've become so accustomed to living (or not) your life in a certain way, and old habits really do die hard. First and foremost, you have to get used to your own company, and that can be a mixture of feeling ever so lonely, yet knowing you're embarking on an awesome adventure. And then after a while you start to find your way, settling in to fresh routines, making new friends and trying new things. It's like dipping your toes into an icy-cold ocean, then gradually immersing your body in the cold water a little at a time, and finally plunging confidently into the briny deep — relishing the invigorating refreshment that it offers. Investigating my new neighbourhood back then, I discovered Bharat International, an emporium specialising in exotic Indian groceries and spices. Once I had roamed the various aisles of the store exploring the many good things on the shelves, I found myself spellbound by the glass displays filled with freshly made Indian sweets, such as burfi, jalebi, gulab jamun, halwa and mango lassi. So many things I had never tasted! It took me a few visits to realise that there was also an in-house restaurant and takeaway. I think it may have been my friends and neighbours, Katrina and Martin, who first introduced me to the (Halal) goat curry with steamed rice and naan. It was so good, that a visit to that venue for goat curry become a fortnightly ritual — sometimes with my friends, sometimes on my own, and, in time, with my Peter when we were dating. Even Libby, my Border Collie, looked forward to the remnants of that goat curry. Time passes, things change once again and now it's been years since we had that goat curry. If I'm to be truthful, I have missed it. Just before Easter, Peter and I discovered a Halal butcher and grocery store at the back of our local shopping centre. Goat is among the beautifully fresh meat sold there, so I bought a kilo of meat on the bone specifically so that I could (finally) make some goat curry. The recipe... There are so many recipes for goat curry, both in my cookbooks and online. It took me a while to find a recipe that sounded as though it may have similar flavours to that favourite of ours, but finally I found this one by renowned chef, Matt Moran from the award winning hatted restaurant, Aria. Here is my adaptation. Towards the end of the cooking time, I added some baby stem ginger and a few small vine ripened tomatoes, as I felt the curry needed something more. It's not quite the same as the goat curry we were accustomed to, but it is full of flavour. Use a combination of meat on the bone and meaty chunks and the freshest spices. And please don't let the (long) list of ingredients discourage you from road testing this dish for yourself. It really is very good! SLOW-COOKED GOAT CURRY WITH BASMATI RICE A LA LIZZY 1.5 kg goat meat pieces 2 teaspoons ground turmeric 1/2 teaspoon sea salt 1 teaspoon freshly ground black pepper 2 tablespoons fennel seed 1 large brown onion, cut into quarters 4 large cloves garlic 50g fresh ginger, peeled, sliced 2 tablespoons peanut oil 2 tablespoons ghee 1 teaspoon chilli powder 2 cinnamon sticks, snapped into a couple of pieces 10 small curry leaves 1 tiny birds eye chilli, sliced 500mls water 250mls coconut milk or cream 1 teaspoon raw sugar juice of a lemon 2 heaped tablespoons Buderim baby stem ginger in syrup* 6 small vine ripened tomatoes, halved 1 tablespoon coriander leaves Place the meat into a large stainless steel bowl together with the turmeric, salt and pepper. Set aside. Dry roast the fennel seeds in a small pan (for 1-2 minutes). Using a mortar and pestle, grind the fennel seeds to powder. Combine the onion, garlic and ginger in a food processor and blitz to a coarse paste. Heat the oil and ghee in a wok or fry pan. Add the onion, garlic and ginger paste and cook for a couple of minutes until fragrant. Add the ground fennel, chilli powder, cinnamon sticks and curry leaves. Lower the heat and cook for 1-2 minutes. Add the goat meat and cook for 8-10 minutes, then stir in the water, coconut milk or cream and the sliced chilli. Bring the curry to simmering point, then lower the heat and cook for an hour, stirring during this time to ensure that the sauce doesn't catch on the bottom of the pan. (Add just a little extra water if needed). Now add the chopped baby stem ginger and syrup, lemon juice and the tomatoes. Cook gently for a further 30 minutes. Meanwhile, steam some Basmati rice. Matt points out that by the end of the cooking time, 'the goat should be tender and the sauce thickened'. Sprinkle with fresh coriander leaves and serve with the steamed rice. This quantity serves 6. * Try some crystallised ginger instead if baby stem ginger is not readily available to you. Tell me, dear readers, has there been a time in your life when you experienced significant change? Was it daunting? Or were you ready for it? Please share your experience.
And thank you ever so much for taking the time to comment. It means a lot to me when I hear from you. Lizzy xox
57 Comments
Thanks for sharing your story and the recipe. i love learning a little more about the people I follow and respect.. I had great change thrust upon me by my husband's death 27 years ago in a car accident. Having children kept me focused, having a flexible job, a home and friends kept me going.
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Lizzy
27/4/2014 05:01:54 pm
Dear Pat, I am sorry to learn about your husband's death. That must have been incredibly difficult for you. Thank you for your very kind words, here. Like you, I have many more stories to tell, all in the fullness of time : )
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27/4/2014 11:32:07 am
I adore slow cooked curries. This looks amazing Liz (even at 8.30 in the morning).
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Lizzy
27/4/2014 05:02:44 pm
Thanks Jennifer, so do I. Must admit, this was full of flavour!
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27/4/2014 12:05:56 pm
This sounds absolutely fantastic, Liz! :-) As you can imagine I am always on the lookout for good goat meat recipes, so I will be adding this to my repertoire for sure. xo
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Lizzy
27/4/2014 05:03:30 pm
Hi Krista, I wondered if you ate your goat meat, but I guess you must… and no doubt have posted some lovely recipes on your site… off to investigate now : )
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27/4/2014 01:19:05 pm
Looks really really authentic! Who would imagine that goat curry was cooked by a westerner, not by a South Asian! We South Asians adore spicy goat curry and your version looks and smells fabulous :)
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Lizzy
27/4/2014 05:04:26 pm
Nusrat, and not only a Westerner, but a Hungarian! Thank you for your kind words… I chose this recipe to work from as it did sound quite authentic! : )
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27/4/2014 02:11:05 pm
Hello Lizzy. This looks truly delicious. I love the sound of all of the spices, I can only imagine how amazing the aroma is. We have access to goats so I might have to get the man of the house to find me some goat meat and give this a road test.
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Lizzy
27/4/2014 05:06:08 pm
Hi Jane… this is quite a delicious curry, so if you have access to goat meat, then do it for sure!
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Katrina and Martin
27/4/2014 02:25:48 pm
We miss that goat curry too Liz!!
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Lizzy
27/4/2014 04:56:07 pm
Hello there lovelies… I must say, I miss you all much more than the curries! xoxox
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27/4/2014 02:51:18 pm
I haven't had goat in ages! And haven't cooked with it for longer than that. We bought it sometimes when we lived in Texas (in western Texas where both goats and sheep are raised, most people much prefer goat). I've never made a goat curry, although I've tasted them in restaurants. I need to do this! Thanks for the inspiration.
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Lizzy
27/4/2014 05:07:01 pm
Hi John… oh goodie, I have posted something you haven't cooked… I hope you can source some goat meat when the weather cools again and give this a try. Thanks for stopping by : )
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27/4/2014 03:18:08 pm
Hi Liz! How luscious does your curry look! I'm going to have to visit Adelaide's Central market and purchase some goat so that I can make this - soon!!! Thanks for sharing your story!
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Lizzy
27/4/2014 05:07:41 pm
Hi Marian, ah yes, you have heaven on earth at the Central Market… one of my favourite places!!! I do hope you can source some good meat and try this one x
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Eha
27/4/2014 04:09:17 pm
Darn it! Now I have to find a halal butcher, it seems, and that may not be so easy here :) ! This is absolutely fantastic and I have to see about recreating it soonest :) ! The last fab one I can remember was in a small, non-descript restaurant somewhere near Nadi, Fiji . . . we ordered a second portion, I am afraid :D !!
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Lizzy
27/4/2014 05:08:20 pm
Eha, I'm not surprised…. a good goat curry is hard to beat methinks! I hope you can source some goat meat and try this one. : )
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Eha
28/4/2014 01:38:47 pm
Liz, sorry!! I could not resist!!!!! You commented above about your Hungarian heritage - well, during the four years of my 'Hungarian marriage' I met a lot of very talented Hungarian cooks [mostly male] - they all were curry 'freaks' and all could cook the most marvellous curries in the world!! Perhaps if you can make a goulash and a paprikash you actually have a head start :D !!!! 27/4/2014 04:21:42 pm
I spearheaded an effort a couple of years ago challenging bloggers to make something with goat...and to try and think beyond goat cheese. It was an interesting experience...just finding goat here is a challenge. I was a bit anxious but just loved the end result and have been interested in all things goat ever since. This recipe sounds divine!
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Lizzy
27/4/2014 05:09:14 pm
How interesting, Barbara! I now must find those recipes on your site… am going to be looking for some inspiration now I have access to good goat meat. Thanks for stopping by : )
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27/4/2014 06:07:52 pm
I'm glad you found your way of dealing with that huge change in your life...
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Lizzy
27/4/2014 07:32:32 pm
Ela, you are very kind, thank you : )
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Lizzy
27/4/2014 07:34:18 pm
Rebecca, yes, a vegetarian version sans the goat would still be very tasty! Do report back, please, and thanks for stopping by : )
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27/4/2014 09:34:12 pm
Lizzy, I'm drooling now. I want to make this curry now. The goat looks so tender in it.
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Lizzy
27/4/2014 09:43:06 pm
Bone-sucking good, Lorraine : )
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27/4/2014 10:43:38 pm
This is a gorgeous looking curry. I've actually never had a goat curry but I've heard very good things about cooking with goat. I love how you added the ginger and tomatoes - great additional flavours to the curry xx
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Lizzy
28/4/2014 12:47:15 pm
Hi Charlie, thanks so much! I hope I have inspired you to try it! : ) xo
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Lizzy
28/4/2014 12:47:32 pm
Thank you kindly, Rosa… is it available in your part of the world?
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Andrea
27/4/2014 11:06:21 pm
Omigod, am inspired again Liz! Whenever I'm feeling slightly fragile, I find I read a post from you, and I'm cheered up in an instant! The month of April and March are always time of reflection and memories for me, I always hold dear friends in my heart as they walk their own journeys ..but as I always say, I do have special moments in these months too, so another day, another smile x
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Lizzy
28/4/2014 12:48:12 pm
Hi Andrea, I am thinking of you at this difficult time and hope it will pass gently for you. Thank you for your very kind words. Take care xox
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Lizzy
28/4/2014 12:48:27 pm
Hi Glenda, it's quite delicious! Love it!
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Lizzy
28/4/2014 12:49:29 pm
Hi lovely Celia… wow, how strange that Pete won't eat it! I like goat better than deer and other game meat. Yes… life has a way of throwing challenges at us, doesn't it. That's what makes us who we are, huh. : ) xo
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That transitional time must have been very difficult. New flavors, new foods along that new path to what is your life today. I'm glad you've found a recipe to replicate an old favorite :)
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Lizzy
28/4/2014 12:50:03 pm
So true, Liz… and I'm a much happier person for it. Ah, Matzo, yes, of course! Thanks for clarifying xo
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That looks so good, Lizzy! I have all those ingredients on hand, bar the goat. I think I might make this in my slow cooker and, if I may, link it to my Facebook slow cooker group, they're always after new and interesting slow cooker recipes, they'll go mad for it!
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Lizzy
7/5/2014 08:12:34 pm
Fran, that is a life changing experience and I'm so glad to hear that it has been a good thing for you. Yes, please do share this one : 0
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Pure ethnic deliciousness.
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Lizzy
7/5/2014 08:13:38 pm
Zsuzsa, life is hard for each of us at some time, but we must go on. I am so lucky to have found my Peter. And, yes, this recipe is quite delicious!
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Wow what a fantastic dish! Goat I don't think I could ever find here but this would be delicious with lamb! I adore Indian cuisine and curries... I do have a pretty good Asian shop here where I can get most of the ingredients I need for a good curry but I wish I had a shop specializing in Indian products!
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Lizzy
7/5/2014 08:14:10 pm
Hi Jamie, yes this would also be lovely with lamb. : )
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29/4/2014 09:30:08 pm
Thanks for sharing your story. It is sad when things like marriage don't work out, but you sound philosophical about it. And of course you wouldn't now be with your wonderful Peter. You two have such fantastic food adventures and holidays too. And this goat curry sounds a delicious food adventure, but in your own home. My husband loves goat curry so I will pin this and be sure to make it very soon. It really looks fantastic, Liz.
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Lizzy
7/5/2014 08:14:52 pm
Thank you Kellie. We do indeed : )
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29/4/2014 09:50:05 pm
Goat Curry, best... eva! We just popped goat curry on our restaurant menu, its going off. :)
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Lizzy
7/5/2014 08:15:59 pm
Oh Anna, I am so glad to know that you came through that difficult time... just look at you now girlfriend! Mighty fine!
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Lizzy
7/5/2014 08:16:32 pm
Snap, Maureen. I hope you try this one!
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4/5/2014 07:31:18 am
Liz - thank you for sharing such a poignant and personal story with us. That must have been so hard, but I am in awe of people who are so strong and take control to recreate themselves. I had been fortunate in so many ways, but the hardest thing that has ever happened to me was having my mother die when I was so young. To this day - almost 26 years later - I still think of her all the time, missing her and wishing I could share another meal with her... Another day in the kitchen together.
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Lizzy
7/5/2014 08:11:41 pm
David, I'm so sorry about your mother... it is very hard losing a loved one, especially a parent... but life brings these things our way and we must be strong, otherwise we will sink... I'd love to have some more time in the kitchen with my mother too. Thank you for sharing your most poignant thoughts.
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4/5/2014 07:32:52 am
Oh, and I completely forgot to say that I am very excited to make your goat curry! We have a wonderful source of grass-fed goat meat at our farmers market!
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Lizzy
7/5/2014 08:10:01 pm
David, that is good news! I hope you enjoy this : )
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Michelle
5/5/2014 05:23:29 pm
Hi Liz,could I make this curry with leftover roast lamb? Thanks
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Lizzy
7/5/2014 08:09:27 pm
Michelle, sorry for the delay in my response... I check with a chef friend of mine and he said yes, you can indeed! : )
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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