Goat Curry – Fiji Style

This Goat Curry is perfect for a cozy day with bold flavours and a tender texture that melts in your mouth. Made with aromatic spices and a rich gravy, it pairs beautifully with roti, rice, or naan. Let’s dive into this delicious recipe!

Ingredients

•  Meat: 1 kg goat meat (cut into pieces and washed thoroughly)
•  Whole Spices:
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 star anise
•  Aromatics:
  • 2 onions, thinly sliced
  • Curry leaves
  • 2 tbsp ginger-garlic-chilli paste (reserve some for later)
•  Dry Spices:
  • 2 tsp chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala or meat masala
  • 1 tsp pulao masala (optional)
•  Other:
  • Salt to taste
  • Tamarind pulp (added at the end)
  • Hot water (for cooking)
•  Garnish:
  • Chopped coriander leaves
  • Curry leaves
  • Kasuri methi (dried fenugreek leaves)

Steps

1.  Prep the Meat:
   Wash the goat meat thoroughly with cold water and drain. Set aside.
2.  Prepare the Base:
   Heat oil in a large pan over medium heat. Add mustard seeds, cumin seeds, fenugreek seeds, bay leaf, star anise, and cinnamon stick. Let the spices splutter and release their aroma.
3.  Cook the Onions:
   Add the sliced onions and sauté until they become translucent and slightly browned. Add curry leaves and mix well.
4.  Add Aromatics:
   Stir in the ginger-garlic-chilli paste and cook until fragrant, about 2-3 minutes. Ensure the oil starts separating from the paste.
5.  Mix in Dry Spices:
   Add chilli powder, turmeric powder, and garam masala (or meat masala). Stir well and cook the spices for 2-3 minutes to release their flavours.
6.  Add the Meat:
   Add the goat meat to the pan and mix well to coat it in the spice mixture. Cook on medium-high heat until the water from the meat releases and evaporates. This can take about 10-15 minutes. Stir occasionally to prevent sticking.
7.  Add Water:
   Once the water has dried off, deglaze the pan with about 1 cup of hot water. Scrape up any bits from the bottom and stir well. Cover and cook on medium-low heat for 20-30 minutes, or until the meat is tender. Stir occasionally and adjust water as needed for desired gravy consistency.
8.  Add Tamarind Pulp:
   Add tamarind pulp at the end for a depth of flavour. Cook for an additional 5-10 minutes, letting the flavours meld together.
9.  Final Garnish:
   Add chopped coriander leaves, curry leaves, and kasuri methi. Stir well and let it cook for 1-2 minutes to release the aroma of the garnish.

Serve and Enjoy

Your Goat Curry is ready! Serve hot with roti, rice, or naan, alongside cucumber salad or your favorite chutney. Enjoy the rich, spicy flavors of this Fijian-style goat curry!