Cooked with Sri Lankan Spices, this slow-cooked Goat Curry has a thick gravy which brings out the depth of flavours of all the spices and a dark colour. The meat is cooked until tender and succulent. Adding roasted coconut at the end gives the gravy the richness, and lime is added to bring out the freshness to the dish. You can enjoy this curry with rice, bread, roti, hoppers or with any of your other favourite dishes.

You can make this dish in a slower cooker, or no patience can work well in pressure cooker too.

Ingredients

500g Diced goat meat
1⁄4 cup fresh coconut
1 cinnamon stick, broken into pieces
7 cardamom pods, crushed
4 tsp dark roast curry powder
1⁄2 tsp fenugreek seeds
1⁄2 tsp mustard seeds
3 tsp chili powder
1⁄2 tsp turmeric
150 ml coconut oil
100g diced onion
1 sprig curry leaves, leaves picked
2 garlic cloves, crushed
2 thin slices ginger, peeled, crushed
10 cm piece pandan leaf, torn 1
0 cm lemongrass stalk, chopped
1⁄2 lime, juiced
Salt / Pepper

Method

1. To make the goat curry, chop the goat into 2cm pieces with the bone in. Marinate the goat with

dark roast curry powder, chilli powder, turmeric, salt, pepper, garlic, and ginger for about 2-3 hours. Ideally overnight.

2. Place a heavy-based pan on medium heat and add the oil. Add the onion, curry leaves, pandan leaf and lemongrass and sauté for a few minutes until the onion is translucent.

3. Then add fenugreek seeds, mustard seeds, cardamom pods and cinnamon stick and fry for a couple of minutes.

4. Add the goat meat to the pan fry for 5-10 minutes, cover with water and bring to the boil. Reduce heat to medium-low and simmer for an hour to an hour and a half or until the gravy thickens and the meat is tender.

5. Dry roast the fresh coconut in a pan on a lower heat for about 15 minutes or until it turns into a dark brown colour. Blend the dry roasted coconut or use a mortar and pestle to make a fine paste. Add the coconut at the end of the cooking onto the goat curry, then the lime juice and season to taste.