Nepalese goat curry

Name: Nepalese goat curry
Prep time: 25 min
Cook time: 130 min
Total time: 635 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 400 g Goat, raw (Buy 500g), leg or shoulder, cut into 3cm chunks; 2 clove(s) Garlic crushed; 2 tsp Fresh ginger finely grated; 0.5 cup(s) Plain or natural yoghurt, low-fat, no added sugar (120g); 1 tbs Olive oil; 1 medium Red onion chopped; 2 tsp Ground cumin; 2 tsp Ground coriander; 0.5 tsp Ground turmeric; 2 medium Tomato(es) chopped; 0.5 cup(s) Salt reduced chicken stock (125ml); 1 whole Cinnamon quill; 1 individual Star anise; 2 whole Fresh bay leaf; 2 whole Fresh red chilli; 350 g Orange sweet potato (kumara) cut into 3cm cubes; 0.75 cup(s) Basmati rice (150g)

Points®

Total Time

10 hr 35 min

Prep

25 min

Cook

2 hr 10 min

Serves

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

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.
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.
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.

Notes

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.

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Nepalese goat curry

Ingredients

Instructions

Notes

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