Mauritian Goat Curry

The other day a family friend brought around half a goat, sufficiently filling our freezer with nondescript meat.  Having always loved goat curries at Indian restaurants I decided to cook one.  Although this goat curry has Mauritian influences it will be enjoyed by any curry lover.  Here’s what you’ll need:


  • 1kg goat shoulder, diced (any braising meat will work, I used goat leg, beef or lamb will work great too)
  • 3 Tbsp olive oil
  • 1/2 tsp turmeric
  • 1 tsp whole black peppercorns, crushed
  • 1 Tbsp cumin seeds, crushed
  • 1 Tbsp coriander seeds, crushed
  • 1 tsp black mustard seeds
  • 1 Cinnamon stick, crushed
  • 2 star anise, crushed
  • 4 cardamom pods, crushed
  • 1 tsp brown sugar
  • bunch of fresh curry leaves
  • 1 400g tin whole tomatoes
  • 400ml chicken stock
  • handful coriander leaves

Chilli Paste

  • 1 small onion, roughly chopped
  • 4 garlic cloves
  • 4 small red chillies
  • 1 inch/3 cm piece of ginger peeled and roughly chopped
  • 1 tsp sea salt
  • 3 tbsp oil (whatever you have at hand)

Start by making your chilli paste.

IMGP3733Put the onion, garlic, ginger, chillies, salt and oil into a food processer and blend to a fine paste.  Scrape down the sides to ensure all is blended evenly and set aside.

IMGP3735If your meat is on the bone, remove and slice into large chunks.

IMGP3729IMGP3736Season the meat with salt, pepper and fry in a thick based pan over high until well browned on all sides. Don’t over-crowd the pan, cook in batches to keep heat in the pan up.

IMGP3740In a dry pan toast your whole spices over medium heat until aromatic, about 1 minute. Grind or pound to a powder.

IMGP3737After the meat is browned use the same pan and fry off chilli paste over medium heat for 2-3 minutes.

IMGP3741Add your dried spices, sugar and curry leaves, stir for another 2 minutes.  Add back the meat, canned tomatoes, stock and stir to combine.  Bring to the boil over high heat, turn down to a simmer, cover and cook for 3-4 hours until meat is extremely tender.

IMGP3743Remove lid, skim any scum or fat from the surface and boil – lid off, until thickened and shiny.

IMGP3749Serve over long-grain rice, with hot lime pickle and Indian breads. Moreish and delicious, healthy too as goat meat is extremely lean, low in cholesterol and no cream or butter added like in Indian restaurants.


IMGP3757Mauritian Goat Curry w/ vegetarian samosa and lime pickle