Sri lankan goat curry

Sri lankan goat curry

By
From
S is for Sri Lankan
Serves
4
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
600g goat or mutton, diced
5cm ginger, minced
2 garlic cloves, peeled and minced
2 tablespoons Sri lankan curry powder
1 teaspoon salt
2 tablespoons vegetable oil
10 curry leaves
1 green chilli, deseeded and finely sliced
1/2 tablespoon fenugreek seeds
1/2 stick lemongrass, bashed
1 onion, finely sliced
100g canned chopped tomatoes
400ml coconut milk

Method

  1. Mix the goat with the ginger, garlic, curry powder and salt, and set aside.
  2. Heat the oil in a large ovenproof saucepan on a medium heat, then add the curry leaves, chilli, fenugreek seeds and lemongrass and stir-fry for 30 seconds. Add the onion and cook for 10 minutes, stirring occasionally, until golden brown.
  3. Add the seasoned goat and stir-fry for a further 3–4 minutes before adding the tomatoes. Stir-fry for a further 2–3 minutes, then add the coconut milk. Bring to the boil, reduce the heat to a very low simmer and cook for 2 hours until the meat is falling apart. Alternatively, transfer to an oven preheated to 150°C for 2 hours. Serve hot.
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