Goat Curry

Goat Curry served with Rodeo potatoes


  • 500g Thomas Farms boneless goat cube
  • 1 large red onion chopped
  • 1 large red capsicum chopped
  • 3/4 tsp chilli powder
  • 3 tablespoon curry powder (mild or hot depending on preference)
  • 1 tbsp sweet paprika
  • 1 tbsp turmeric
  • 200ml coconut milk
  • 4 x Rodeo potatoes peeled and cubed
  • 1/3 cup tomato paste
  • 400g can tomato puree
  • 2 chicken stock cubes
  • 5 tbsp peanut oil



Place the goat cubes in a saucepan, cover with water and bring to the boil. Reduce heat to medium-low and simmer for 2 hours. Check meat regularly to ensure there is enough water. Add more water if required. When meat is cooked, drain any excess water and set aside.


In a saucepan cover the potatoes with water and par boil. Remove from heat, rinse with cold water and set aside.


Heat peanut oil in large saucepan, add onion and cook until soft


Add curry powder and turmeric stirring until fragrant


Add coconut milk to simmer for approximately 10 minutes


Add tomato paste, tomato puree and chicken stock cubes, simmer on low for 5 minutes


Add goat meat & potatoes to the sauce, simmer on low for 15mins stirring occasionally


Serve with Basmati rice

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