Goat Curry (Gluten Free, Clean Eating, Asian, Paleo)

goat curryFact: Ice cream tastes better when we have it during winter. No? It doesn’t melt as fast and somehow the tongue tingles more with the cold. 

While we love our salads during summer, we tend to gravitate towards curries as well. Weird? Perhaps it is due to the way we were being brought up. Being in a tropical country means it is hot everyday anyway. There is no such thing as a bad time for curries. Ok, perhaps not on  41C day (yep, we tried it) when we hardly feel like eating anything or when we are nursing a fever. More often than none, we love curries any most times of the year. IMG_2794 (640x427)

I cannot remember when was the first time I had goat curry. It must have been good because when a little Indian eatery near where we lived previously (Gopi Indian Curry House) put that on their menu, hubby and my eyes’ sparkled. More recently, the butcher that we occasionally go to has it at their display counter. We immediately bought a kg of the meat even before we thought about how to cook it. Very not like us given that I operate our meals on a weekly meal plan. 

With that kg of meat in the fridge, I set out to make a curry paste. A very simple one. I didn’t quite follow any recipe but used what was in my pantry. The curry leaves and fennel are the key spices in this. 

What food do you like eating in opposite seasons? Ice cream in winter or perhaps soups in summer? IMG_2800 (640x427)

Goat Curry
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
  1. 1 kg goat pieces
  2. Curry paste
  3. 1 small red onion
  4. small knob of ginger
  5. 5 cloves of garlic
  6. 1 small bunch of curry leaves
  7. 1 tbsp curry powder
  8. 2 tsp fennel powder or seeds
  9. 1 tsp cumin seeds
  10. 2 tsp tumeric powder
  11. salt
  12. pepper
  13. splash of water
  14. Others
  15. sweet potato cubed or potato cubes
  16. 1 carrot diced
  17. 4 tomatoes diced
  18. 1/2 cup coconut milk
  19. 1 cup of water
  1. To make curry paste- all ingredients in the mini food processor. Blitz till fine.
  2. In a pressure cooker pot or a deep pot, sauté paste with oil. Then add the tomato and cook till it is broken down. Coat and brown the goat pieces with the paste. Adding water or stock, and the sweet potato cubes and carrots, I bring it to a boil. Put the pressure cooker lid on and cook for 30-40 minutes. If on the stove, cook it for at least 1.5 hours, stirring it occasionally. Slow cooker can go for 4-6 hours.
  3. Just before serving, taste test and add coconut milk to your desired amount. Serve with rice!
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