CURRY GOAT

This delicious recipe is a curry infused goat meat sauce made special with the new Onga Curry

SERVES 4
COOK TIME 60 mins
PREP TIME 60 mins

CURRY GOAT

This delicious recipe is a curry infused goat meat sauce made special with the new Onga Curry

INGREDIENTS

  • 2kg goat meat
  • Water
  • 3 garlic cloves squashed
  • 2 scotch bonnet peppers, roughly chopped
  • 1 large onion, roughly chopped
  • 1 large spring onion, chopped
  • ½ yellow bell pepper roughly chopped
  • 1 handful of fresh thyme
  • ½ teaspoon cloves
  • 2 sachet Onga Curry Powder
  • 1 tbsp Sea salt
  • 3 Bay leaves
  • METHOD

    1. Clean your goat meat in a cup of white vinegar and 3 cups of water and rinse thoroughly.
    2. In a large bowl, add the goat meat, add all your spices, veggies and fresh herbs - onions, yellow pepper, spring onions, garlic, ginger, scotch bonnet, cloves, fresh thyme, bay leaves, Onga Curry Powder and salt and mix well. It is best to use your hands while wearing gloves to incorporate the seasoning into the meat.
    3. Cover the bowl with cling wrap and marinate overnight
    4. In a large pot or casserole pot, heat a tablespoon of coconut oil until it has melted.
    5. Add some garlic, cloves and a sachet of Onga curry powder, cook for a minute.
    6. Add your goat meat and lightly brown on a high heat for 2-3 minutes.
    7. Pour 900ml of hot water into the pot.
    8. Set your timer to 45 minutes, place the lid on the pot and leave to simmer on a medium heat. Check it regularly and give it a quick stir just to make sure it is not sticking. Add little water if it requires more.
    9. Taste a small piece of the meat to ensure that it is getting soft.
    10. Once your meat is soft and the gravy has reduced and thickened, turn off the heat
    11. Remove the pot from the heat and serve with some basmati rice, or rice and beans