Coconut Goat Curry: A Slow-Braised Delight That Captivates

Goat meat shines in this rich coconut curry, elevated by warm spices like cinnamon, cloves, nutmeg, and curry powder. The slow-braising method ensures tender results packed with flavor.

Ingredients (Serves 8): 2kg goat meat (4cm chunks), 1 tin coconut milk, 4 tbsp curry powder, 2 tsp cinnamon, ¼ tsp cloves, 1 tsp each nutmeg, black pepper, paprika, ground ginger, 1 tbsp dried oregano, 5 minced garlic cloves, 2 sliced onions, 5 chopped tomatoes, 2 tbsp tomato paste, 2 tbsp Royco, 4-5 peeled potatoes, oil, salt.

Start by blending half the spices—curry powder, cinnamon, cloves, nutmeg, pepper, paprika, ginger, oregano, and salt—with half the garlic. Coat the goat meat, cover, and marinate in the fridge for at least 4 hours or overnight. Keep bones for extra flavor.

Boil meat and bones until nearly tender, drain, discard bones, and reserve the broth.

Sauté onions in oil until golden, add remaining garlic and spices, stirring until fragrant. Stir in tomatoes, cooking low and slow with splashes of broth to avoid sticking. Mix in tomato paste and Royco dissolved in water, then add meat, coconut milk, and simmer until tender. Season with salt.

Cube potatoes and add them with enough broth to cover. Simmer covered until potatoes soften and sauce thickens.

Serve hot alongside white rice, chapati, and fresh salad for a comforting meal.

Source: Daily Monitor (Uganda)