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Photo of Nepalese goat curry by WW

Nepalese goat curry

Total Time
10 hr 35 min
25 min
2 hr 10 min
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.


Goat, raw

400 g, (Buy 500g), leg or shoulder, cut into 3cm chunks


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


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)


  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.


SERVING SUGGESTION: Wilted kale and silverbeet. TIP: Goat meat is available from large supermarkets or a good butcher. You can substitute with lean lamb leg or shoulder.