Nepalese goat curry
8
Points®
Total time: 10 hr 35 min • Prep: 25 min • Cook: 2 hr 10 min • Serves: 4 • Difficulty: Easy
Goat’s meat is one of the latest trends in Australia but has been used for centuries in many cuisines. Try it in this sweet potato curry.
Ingredients
Goat, raw
400 g, (Buy 500g), leg or shoulder, cut into 3cm chunks
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Plain or natural yoghurt, low-fat, no added sugar
½ cup(s), (120g)
Olive oil
1 tbs
Red onion
1 medium, chopped
Ground cumin
2 tsp
Ground coriander
2 tsp
Ground turmeric
½ tsp
Tomato(es)
2 medium, chopped
Salt reduced chicken stock
½ cup(s), (125ml)
Cinnamon quill
1 whole
Star anise
1 individual
Fresh bay leaf
2 whole
Fresh red chilli
2 whole
Orange sweet potato (kumara)
350 g, cut into 3cm cubes
Basmati rice
¾ cup(s), (150g)
Instructions
1
Place meat in a glass or ceramic bowl with garlic, ginger and yoghurt. Mix until combined, cover and refrigerate overnight. Remove from the fridge 30 minutes before cooking.
2
Heat oil in a large heavy-based pan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until soft. Add ground spices and cook, stirring, for 30 seconds. Add tomato and cook, stirring, for 3 minutes or until pulpy.
3
Add meat, stock, cinnamon, star anise, bay leaves and chillies. Bring to the boil. Reduce heat and simmer, covered, for 1½ hours. Add sweet potato and cook, covered, for 30 minutes or until soft. Close to serving, cook rice in a saucepan of boiling water according to packet instructions for 12 minutes or until cooked. Drain. Serve curry with rice.
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