Goat Curry

Goat Curry Recipe - The Butcher Shoppe
Prep Time: 15 mins Cook Time: 3 hours 15 mins Servings: 4-6
Chef: @cookingwithmaddog

Turn up the flavour with this slow-cooked Goat Curry, inspired by @cookingwithmaddog and brought to life using our premium goat. It’s rich, warming, and completely gluten-free, perfect for cooler nights or weekend feasts. The overnight marinade gives the goat real depth, while whole spices and slow simmering create that authentic, aromatic curry you’ll crave again and again.

Give @cookingwithmaddog a follow for more bold, simple recipes made with love and shop the star ingredient right here at The Butcher Shoppe.

Ingredients

  • 2 kg goat meat from The Butcher Shoppe
  • 1 cup Greek yogurt
  • 1 tbsp turmeric powder
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • Salt and pepper, to taste
  • For the curry base:
  • 3 tbsp cooking oil
  • 8 green cardamom pods
  • 3 dried red chilies
  • 1 tbsp cumin seeds
  • 1 tbsp coriander powder
  • 2 tsp garam masala powder
  • 4 star anise
  • 6 cloves
  • 1 cinnamon stick
  • A handful of fresh curry leaves
  • 1 tsp chili powder (optional)
  • 4 medium brown onions, finely diced
  • 6 cloves garlic, minced
  • 6 cm ginger, minced
  • For the curry sauce:
  • 1 can (400g) diced tomatoes
  • 2 cups water (adjust for desired consistency)
  • Salt, to taste

Method

  1. Marinate the Goat:
  2. In a large bowl, mix the goat meat with Greek yogurt, turmeric, garlic powder, paprika, salt, and pepper. Massage everything well to coat. Cover and refrigerate overnight to let the flavours develop.
  3. Build Your Curry Base:
  4. Heat a splash of oil in a heavy pot over medium heat. Toss in cardamom pods, dried chillies, cumin seeds, coriander powder, garam masala, star anise, cloves, cinnamon stick, and fresh curry leaves. Cook for 2–3 minutes until fragrant.
  5. Sauté the Aromatics:
  6. Add finely diced onions and cook for 5 minutes until soft. Stir in minced garlic and ginger, cooking for another 2 minutes until it smells amazing.
  7. Add the Goat:
  8. Tip the marinated goat, stirring well to coat it in all the spices. Let it brown for about 5–7 minutes, stirring occasionally.
  9. Simmer Low and Slow:
  10. Add canned tomatoes and 2 cups of water. Season with salt, give it a good stir, then cover and reduce the heat to low. Let it simmer gently for 2 hours, stirring occasionally.
  11. Thicken the Sauce:
  12. After 2 hours, remove the lid (leave it slightly ajar) and continue simmering for another hour until the sauce thickens and the goat is fall-apart tender.
  13. Serve:
  14. Spoon over fluffy rice and plate up with your favourite sides—roti, cucumber raita, or a crisp salad work beautifully.
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