Goat Curry


1 kg Goat/mutton/lamb leg (preferably bone in, ask your butcher to cut in to 1" cubes)

400 g Sweet potato peeled and cut in to 1" cubes

1 Bottle hot banana ketchup

1/2 Tin of coconut milk

3 Small onions peeled and quartered

Thumb sized piece of ginger peeled

4 Cloves of garlic peeled

4 tbs Vegetable oil

1/2-1 Scotch bonnet chilli

5 Sprigs of fresh thyme

1 tbs Black mustard seeds

1 ts Salt

Freshly cracked black pepper to taste


Goat Curry

Uploaded by:   Nik Sinclair

Date uploaded:   Wednesday 18th June, 2014

Condiment used:   Hot banana ketchup


Serves 6

Combine onion, garlic, ginger and scotch bonnet in a food processor and blitz until you have a rough paste

Heat the oil in a large heavy bottomed pot and add the mustard seeds

When seeds start to pop add the onion paste and fry on a high heat stirring continuosly for 5-10 mins or until nicely golden brown

Add the meat and seal for 1-2 mins

Turn heat to lowest then add the hot banana ketchup, coconut milk, sweet potato, thyme (stalks and all), salt and pepper and simmer with lid on for at least 2 hours

Serve with rice and cold beer



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