Gordon Ramsay Goat Curry Recipe

This delicious Goat Curry is a rich, hearty dish perfect for a comforting meal. With tender goat meat simmered in a flavorful blend of curry, coconut milk, and spices, it’s sure to satisfy your cravings. Easy to make, this recipe can be adjusted with common ingredients like beef or lamb for a quick, tasty dinner.

Ingredients Needed:

• 1/4 cup vegetable oil
• 6 to 8 tablespoons curry powder
• 1 tablespoon allspice
• 3 pounds goat stew meat (use lamb or beef if you can’t find goat)
• Salt
• 2 medium onions, chopped
• 1 to 2 habanero or Scotch bonnet peppers, seeded and chopped
• 1 (2-inch) piece ginger, peeled and minced
• 1 head garlic, peeled and chopped
• 1 to 2 (15-ounce) cans coconut milk
• 1 (15-ounce) can of tomato sauce or crushed tomatoes
• 1 tablespoon dried thyme
• 3 to 4 cups water
• 5 Yukon gold potatoes, peeled and cut into 1-inch chunks

How To Make Goat Curry Recipe?

1. Prepare the Curry Powder: If using Jamaican curry powder, use it. Otherwise, mix regular curry powder with allspice. Use at least 90g (6 tbsp), or more for extra spice.
2. Cut and Salt the Meat: Cut the goat meat into 5-7.5cm chunks and salt well. Let it sit for about 30 minutes to come to room temperature.
3. Heat the Oil and Curry Powder: Heat the oil in a large pot over medium-high heat. Add 30g curry powder and cook until fragrant.
4. Brown the Meat: Pat the meat dry and brown it in the curried oil. Do this in batches to avoid overcrowding. Set the browned meat aside.
5. Cook the Onions, Peppers, Ginger, and Garlic: Add onions and peppers to the pot and cook until the onions begin to brown. Add ginger and garlic, and cook for another 1-2 minutes.
6. Add Meat and Juices: Add the browned meat and any juices from the bowl to the pot. Stir to combine.
7. Add Coconut Milk, Tomatoes, and Water: Pour in the coconut milk and tomatoes. Add 75g curry powder, 720 ml water using one can of coconut milk), and thyme. Stir well.
8. Simmer: Bring to a simmer and cook for 2 hours, or longer if the meat is tougher until the meat is tender.
9. Add Potatoes: When the meat is tender, add the potatoes. Stir and cook until the potatoes are tender. Taste for salt and adjust.
10. Skim Fat: Skim off any fat that rises to the top before serving. Remove bones if needed.

Recipe Tips:

• Use Fresh Goat Meat: For the best flavor, try to use fresh goat meat rather than frozen, as it will give the curry a richer taste.
• Adjust Spice Levels: If you like your curry spicier, add more habanero or Scotch bonnet peppers. If you prefer it milder, use less.
• Brown the Meat Well: Don’t rush the browning of the meat. Browning adds depth to the flavor, so be patient and brown it in batches.
• Simmer: Let the curry cook slowly for a couple of hours to ensure the meat is tender and the flavors have time to develop.
• Add Potatoes at the Right Time: Add the potatoes when the meat is close to done. If you add them too early, they may break apart.

How To Store & Reheat Leftovers?

• Refrigerate: Let the curry cool to room temperature. Store it in a sealed container in the fridge for up to 3 days.
• Freeze: Cool the curry before freezing it in an airtight container. It will last for 3 months in the freezer.
• Reheat: Heat the curry in a pot on medium heat, stirring occasionally until hot.

Nutrition Facts:

• Calories: 225 kcal
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 60mg
• Sodium: 500mg
• Potassium: 500mg
• Total Carbohydrate: 7.6g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 25g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Chicken Curry Recipe 
• Gordon Ramsay Malaysian Curry Recipe
• Gordon Ramsay Beef Curry Recipe