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NO KIDDING: This is the best goat curry you’ll ever try

Goat can be difficult to source in Newcastle, but Bibina now supplies it from their Warners Bay warehouse.

So we sent our resident chef, Kirra Hughes, out to grab some supplies to cook us up an amazing curry that you too can cook at home.

You can check out her recipe and some #protips on cooking the perfect goat curry below.

There is nothing quite like watching someone discover the joy of goat. I’m not kidding, goat is delicious!

A truly delicious goat curry, or tagine, can make people’s eyes roll back in their heads in something akin to religious fervour. What’s not to love? Goat is packed full of flavour as well as low in fat. The recipe I’ve got for you below is a slow-cooked gem that will deliver tender goat in a beautiful, aromatic gravy.

Spice it up!

Bibina is the perfect place to purchase your goat meat, as you have access to all of spices, herbs, rices and other ingredients that will perfectly suit your dish. Whatever style curry you decide on (there are so many to choose from) the specialist aisles at Bibina make it easy to grab what you need.

I’m using whole spices but ground spices can also be used. To boost the flavour of spices you should dry toast them gently in a small pan before mixing or grinding them together. It really does make a difference. As for the garlic and ginger, fresh is always best.

Keep it moist

Low and slow is the rule with goat.

This dish will take hours but once the onions and spices are cooked out you can practically just whack it in the oven. It will take at least four hours but slow cooking is all about gently bringing out the flavour.

Goat can also be prepared in a slow cooker but remember to saute off your ingredients before you add them to the pot for maximum flavour. Pressure cookers can cut cooking time substantially but they can dry out some meats like goat, so be careful.

If you want to make this dish truly stunning you can marinate the meat overnight by tossing it in some natural yoghurt and extra spices. The acid in the yoghurt will help tenderise the meat and cut your cooking time. Potatoes are a nice addition and can be added just as the goat turns tender.

Goat Curry recipe

  • 1kg diced goat
  • 1 large onion
  • 2 tsp fresh garlic
  • 3 tsp fresh ginger
  • 4 green cardamom pods
  • 1 tsp coriander seed
  • ½ tsp cumin seed
  • 1 tsp turmeric
  • 1 clove
  • 1 tsp ground allspice
  • 1 tsp chilli powder (or to your taste)
  • 2 small cinnamon quills
  • 1 tsp garam masala
  • 400 ml coconut milk
  • 300ml water
  • 400g diced tomato
  • Natural yoghurt to marinate and/or serve with
  1. Toast the spices (except the turmeric, bay leaf and one cinnamon quill) off in a dry pan until fragrant, then blend together in a spice grinder or mortar and pestle (or mix together if using ground spice).
  2. Heat a little vegetable oil in a large pan and slowly cook the onion until it starts to soften and then add the garlic, ginger and spices, including the spare cinnamon quill, bay leaf and turmeric.
  3. Cook the onion and spice mix for a few minutes then add the tomatoes. Stir to release all of the delicious bits from the pan and cook, stirring, for five minutes.
  4. Season the goat with salt and pepper and add it to the pan, cooking it in the spice/tomato mix for a few minutes then add the water and coconut milk. If you wish to transfer to a covered casserole dish in oven it can be cooked at 150c. Check after a couple of three hours. If continuing on the stovetop, add 200ml water to it and let the curry gently simmer away. Make sure the pan has a lid on it and give it a stir from time to time and if you need to, add more water. To pump up the flavour add an extra teaspoon of garam masala just as the goat turns tender.
  5. Cook until the goat is tender and gravy is nice and thick. Taste and adjust seasoning if needed. Serve with some minted yoghurt and rice or some naan or roti.


ADDRESS: 355 Hillsborough Rd, Warners Bay NSW 2282

PHONE: (02) 4954 6044