Recipe – Nepali Goat Curry

We have Murray River goats in at the moment. It is a really versatile and lean protein used commonly in curries and popular with many cultures including the Nepalese, Persian, Jamaican, Chinese, Morroccan, Indian and Phillipino. We found some great recipes here on the SBS Food website and have sampled this recipe from the ABC Food website. We just have the ingredients here – so click on the link for the full recipe.

Come into the shop and ask Dave, we will be getting a regular supply for a few weeks.

Nepali Goat Curry


3 pounds lean goat meat, cut into 1 or 1 1/2-inch cubes, excess fat removed
1 tablespoon clarified butter (ghee)
1 1/2-inch piece fresh gingerroot, peeled and minced to fine paste
6 medium cloves garlic, peeled and minced and mashed to paste
6 red dried chili peppers, stemmed, seeded, soaked in 1/2 cup hot water until doubled in size, drained and minced to fine paste
1/2 cup unflavored plain yogurt, lightly beaten
1/2 teaspoon turmeric powder
Salt to taste
4 tablespoon light oil (any variety)
1 pound yellow or white onion, peeled and chopped fine (to yield 4 cups)

3-4 medium size vine-ripped red tomato, finely chopped or mashed

1 tablespoon cumin, dry-roasted and ground
1 1/2 tablespoon coriander, dry-roasted and ground
1 teaspoon fennel seed, dry-roasted and ground
1/2 cup water or more if needed
2-teaspoon Nepali garam masala or masu ko masala
1 or 2 bunches of coriander leaves, washed well, chopped
4 spring onions, white and pale green parts only, sliced

Leave a comment

Your email address will not be published. Required fields are marked *