Delicious goat curry recipes to try this Goatober
Taking place every October, Goatober food festival is celebrating the terrifically tasty goat meat. Trendy, nutritious and delicious, Australian Goat is the secret ingredient to the G.O.A.T (greatest of all time) curries. While goat meat is cooked to perfection in a number of international dishes from the Indian subcontinent, Africa, Latin America, Middle East, Caribbean, Asia and Europe, only 6% of Aussies are aware of the meat as an option. You've goat to be kidding me!
It's time for Aussies to get onboard with this globally treasured dish. To celebrate Goatober, Australian Goat has uncovered three of Sydney's best restaurants serving up the G.O.A.T curries.
With recipes passed through generations, you're in for a real treat whether you want to pop into one of the restaurants this Goatober or give goat a go at home.
A re-imaginaton of the cult railway curry in India - tempting enough to miss your train for!
Preparation: 10 mins
Cooking: 45-50 mins
1kg goat meat (with bones), diced into cubes
1tbsp garlic paste
1tbsp ginger paste
2tsp ground chilli powder
2tsp turmeric powder
3tsp garam masala
Salt (to taste)
2tbsp vegetable oil
2-3 cinnamon sticks
3-4 black cardomom pods
3-4 bay leaves
4 medium brown onions, finely chopped
2 tomatoes, finely chopped
4 cups of water (approx.)
Finely sliced red onion
Mix all marinade ingredients together with the goat meat and let it set for 30 minutes.
In a thick base pot, add oil, cinnamon sticks, cardomom pods, bay leaves and sauté.
Once they are sizzling, add chopped onions and fry until translucent.
Add marinated meat and cook on high, stirring continuously for 5 minutes.
Turn the flame to low and simmer with lid on for 10 minutes.
Add tomatoes and stir and enough water so the goat pieces are submerged.
Simmer on medium heat with lid on for 30 minutes or until goat pieces are tender.
Garnish with lemon wedge, sliced red onion and chopped coriander.
Serve with basmati rice, naan bread or poppadums.