Goat may sound exotic but it is actually the most widely consumed meat around the world! It’s surprisingly gentle in flavour, and it’s quite lean, so it lends itself well to slow cooking. A good butcher will be able to supply you with a high quality Australian goat meat, alternatively you can substitute with lamb or chicken.
- 1kg Diced Goat meat – chump chops with bones work well
- 1 tbsp organic coconut oil or ghee
- 1 tbsp garam masala
- 2 tsp cumin powder
- ¼ tsp turmeric
- 4 cardamom pods
- 1/2 cinnamon stick
- 1 tbsp grated ginger
- 3 cloves garlic
- 1/2 tsp paprika
- 1 onion, diced
- 2 fresh tomatoes, peeled and chopped
- Himalayan salt to taste
- 1/2 cup raw unsalted cashews
- 270 ml 100% coconut cream
- 1/2 cup chicken broth or water
- Coriander to serve
Brown the goat meat in batches over medium heat in coconut oil or ghee. Remove and cook the onions until translucent. Add back the meat and garam masala, coating the meat and toasting until fragrant. Meanwhile blend the cashews in the coconut cream until smooth- if you don’t have a blender use a mortar and pestle to crush the nuts instead. Add all remaining ingredients and cook for 6-8 hours, or until goat is tender. Season to taste with salt and garnish with fresh coriander.
Serve with cauliflower rice (pictured)- simply process ½ a head of cauliflower until it resembles rice grains, then pan fry and soften with ½ cup of chicken broth and flavour with a pinch of saffron and a teaspoon of toasted cumin seeds. If you are feeling inspired try toasting and grinding your own garam masala blend for the ultimate curry experience!