Goat On The Bone Curry

Australia's Goat Talent

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. 

Sri Lankan Street Food's Goat On The Bone Curry

Slow cooked so you can enjoy the most tender, aromatic and mouth-watering flavours and textures.

Serves: 4
Preparation: 10 mins
Cooking: 30 mins

Ingredients
1kg goat meat (on bone - leg preferred)
1 medium onion sliced
1 tomato sliced
2-3 curry leaves
1tsp ginger and garlic paste (store-bought)
5g cinnamon
1tbsp curry powder
1tsp chili powder
Pinch of turmeric powder
0.5tbsp of salt
600ml water

Spice mix
0.5tsp cumin seeds
1tsp fennel seeds
1tsp peppercorns
0.5tsp cloves

Method
Heat oil in a pan and add curry leaves, sliced onion, ginger garlic paste and sauté for a few minutes.
Add curry power, chilli powder and turmeric powder and sauté for 1 minute.
Add diced tomatoes and cook for 2 minutes.
Add water and bring to boil.
Add goat meat and cook in low heat for 20 minutes.
Combine and blend the spice mix.
When the goat meat is soft, add the blended spice mix.
Once brought to boil, turn off the heat.

Serving Tips
Garnish with curry leaves and serve with plain basmati rice or suduru samba yellow rice.