Walkabout Goat Curry


The inspiration for the Indian food today comes from Simply Vegetarian 777.  I don’t remember how I got to her site but once there I was immediately transfixed by her Mung Methi Dal with Garlic Tadka.  I’m not quite sure if I’ve had yellow mung dal before but am quite sure I’ve never heard of garlic tadka, however her pictures were gorgeous and I just knew I wanted some.  I immediately placed my order with amazon prime for a quick order of dal, asafetida and dried,  whole, red chillies.


The dal met all of my expectations and beyond, although I didn’t have any methi leaves but used chopped baby spinach instead.  Don’t neglect to make the garlic tadka.  The crunchy, spicy pieces of garlic gild the lily for this dish.  The recipe is quick and easy and, oh, so tasty! Thank you simply vegetarian!  Go to the site for the recipe because I don’t have anything of value to add to what has already been so beautifully accomplished.


As I said, Simply Vegetarian inspired me to make Indian food today.  I had a bag of goat meat cubes in the freezer that I had purchased a while ago from the freezer section of Weiss supermarket.  Surprisingly, the meat comes from Australia, is free range and therefore  “walkabout”  😀


Nice looking meat; bone-in.


I’ve got to get back into always making pastes of my aromatics when making a curry or masala.


I think that a curry sauce made with pastes of aromatics is both thicker and richer tasting than one made with plainly sauteed aromatics; more authentic.  That’s what I think 🙂




I’ve got to get an exotic/Indian can of ghee.  There’s nothing wrong with it but “Super fine Brookside” ghee doesn’t quite set the tone 🙂


Goat Curry

6-8 garlic cloves

1 inch ginger root

1 tbsp water

1 can diced tomatoes

1 large purple onion, thinly sliced

4 tbsp ghee

1 tbsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1 tsp Indian red chili powder

1 tbsp garam masala

1 tsp salt

2 lbs goat cubes, bone in, seasoned with salt

3/4 cup water

Grind the garlic and ginger together with the water to make a paste.  Add the tomatoes and blend well.  Set aside.

Cook the onion in a skillet  with 2 tbsp of the ghee until lightly browned, remove and then grind into a paste.  Add the remaining 2 tbsp of ghee to the same skillet and cook the onion paste with the coriander, cumin, turmeric, chili powder, garam masala and salt for about 3 minutes.  Add the reserved tomato mixture to the onion paste and simmer for about 10 minutes.

Add the goat cubes to the skillet, cooking until browned, then add the water, cover and simmer, stirring occasionally, for about 2 hours.

Serve with rice or chapatis.



About cookinginsens

An American living in Burgundy, France
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33 Responses to Walkabout Goat Curry

  1. Andie says:

    That looks SO good!

  2. MimiG says:

    Looks good ! Too bad I’ve given up eating red meat 🙁

  3. Mad Dog says:

    Vegetarian inspires me to eat meat. Your goat curry looks very good 😉

  4. jaz says:

    i love dal of any kind. when we moved back from canada, i was looking into having a tandoor sunk in my back yard. i cooked indian food all the time. my husband got sick on goat too many times in the islands so he won’t eat it anymore <}:o(

  5. I am so thrilled to find myself here :). Thank you for trying my dal and giving it a shoutout! I really appreciate it :).

  6. Serena says:

    I like Simply Vegetarian 777 too. And your inspiration from the blog looks fantastic! 🙂

  7. helenymw says:

    I love the presentation! Looks so delicious to me.

  8. Gorgeous – I so want to do curry goat, but I need to find some decent goat meat first. I’ll keep my eyes peeled.

  9. Superb stuff. I’m a big fan of Dhals /Dals/Dahls – the ultimately healthy food in my opinion. Great goat curry too; I’m with you on making your own paste.

  10. I love the colours of the dish. I have to make up a shopping list and go online as well for some curries. Thank goodness for the internet!

  11. Amanda says:

    This is gorgeous. I can’t believe you made goat. Well, I can…it is you after all, but wow. What a wonderful recipe. I love ghee!

  12. Conor Bofin says:

    Excellent. We are a goat meat free zone in Ireland.

  13. This looks too wonderful. I haven’t eaten goat in quite a long while, although I do enjoy it. This makes me miss it more than I would have supposed.

  14. The curry looks delicious:-) Look at that gravy! its divine

  15. This looks great! Thanks for sharing.😄

  16. SImply damn delicious!!!
    i’m a lamb person, so i think i’ll love this mutton curry…
    btw, i adore your ethnic platter too!

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