Goat meat has great flavour and is a source of protein and iron. It is low in calories compared to other meat like pork, lamb or beef. Cooking goat meat can be more of a challenge rather than other meat. Because of its low fat content. For tenderness, marinade the meat a few hours before cooking. Braising method is one of the good cooking methods.
This curry is low fat and low carb. It is one healthy option for those who have high blood sugar and high blood pressure.
It is also gluten, dairy, nuts, fat and grain free.
Adjust the chilli spices to suit.
Preparation time + cooking times: 40 mins + marinade times.
Serves 3 – 4.
500 g goat meat, cubed
100 g – 125 g tomato, roughly chopped
75 g – 100 g onion, peeled, finely chopped
2 – 3 (8 g) garlic cloves, peeled, finely chopped
2 Slices (5 g – 8 g) fresh ginger or 1/4 tsp ginger powder
1 – 2 Fresh green chillies, finely sliced (optional)
2 sprigs curry leaves, torn (optional)
6 cm stalk of lemongrass, white part only (optional)
1 – 2 level tbs curry powder ( please follow the recipe here )
1/2 level tsp pink himalayan salt or your choice of salt
1/2 level tsp turmeric powder
1/4 – 1/2 level tsp freshly ground black pepper
1.Place meat into non metal bowl, add all other ingredients to marinade meat. Cover and refrigerate at least 30 minutes. The longer the marinade the better it is.
2. Transfer the marinaded meat into a suitable sauce pan, cover and cook for on medium heat, bring to the boil, turn down the heat from medium to low and partly cover pan with a lid, simmer for 35 to 40 minutes.
3. Season to taste.
Serve with steamed rice, naan bread, roti, chapati, poori or mashed vegetables.