I’ve never really associated goat with Malaysian food as, to be honest, I haven’t seen it on any menu’s or even in places I’ve been to in Malaysia. Goat meat is fantastic. It’s lean, rich and delicious and when I came across a recipe by chef Adrian Richardson of La Luna in Melbourne I just had to give it a go.
malaysian goat curry
Recipe by Adrian Richardson - adapted by hnf
ingredients
- 1 onion, chopped
- 6 cloves garlic
- 2 tbsp grated ginger
- 1 red chilli
- ¼ cup desiccated coconut
- 1 tsp ground cumin
- 2 tsp ground coriander
- ½ cup coriander leaves
- juice of 1 lime
- 1 stalk lemongrass, chopped, white part only
- 2 kaffir lime leaves
- 4 tbsp oil
- 1 kg goat meat, on the bone, cut into pieces
- 2 tbsp Ayam curry powder
- 1 heaped tsp paprika
- 1 tsp turmeric
- 2 cups water
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 2 x 400 g cans coconut milk
- ¼ cup coriander leaves
- Juice of 1 lime
- Toasted grated coconut, to garnish
method
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Combine the first 11 ingredients in a food processor and blitz until a paste forms. Mix this into the goat meat and set aside.
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Heat the oil in a large saucepan and add the goat meat, followed by the curry powder, paprika, turmeric and water.
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Add the seasoning and coconut milk, give it a good stir and bring to the boil. Lower the heat to a simmer, cover and cook for 1½-2 hrs until tender. Stirring occasionally.
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When cooked stir in the coriander leaves and lime juice.
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Sprinkle with toasted coconut and serve with roti and rice.
{ 22 comments… read them below or add one }
Hehe John, for all of Winter I’ve wanted to make a goat curry but never have as I haven’t found the right recipe. Thankyou for making one and sharing the recipe!
Lorraine @ Not Quite Nigella recently posted..Veal- Mustard & Pickle Toasties For Rainy Winter Nights In
Hi John, I really love your photos! You’ve definitely inspired me to practice more on my camera.
Btw, I heard that the Nepalese Kitchen @ Surry Hills makes a great goat curry too
Anita recently posted..The Glass Brasserie… returns
I’d love to eat more goat, it’s not something I grew up eating, but I really like the flavour! I love the flavour combinations in this dish! xx
Maria recently posted..Iwashi Shoyuyaki- Sardines in soy sauce
Anita, yes the goat curry is quite nice at Nepalese Kitchen as well as at Kammadhenu in Newtown.
Maria, I started eating goat when I was very young!
Yum. Thanks for this recipe John. I’m with you, I’d not heard of goat meat being used in Malaysian foods either; though a nice sorta fusion happening with this idea.
I’ll be bookmarking this one. Any tips on choosing goat meat? I’ve never bought it before but have had it out a few times – sometimes finding it’s a bit tough.
Sarah at For the Love of Food recently posted..Lamb Shanks 3 Ways
Looks awesome. Where did you buy the goat from? Did you leave it one the bone while cooking?
Richard Elliot recently posted..City2Surf
Awesome pictures! – simple and stunning. If only i’ve half your skill!
Somehow, i associate goat curry with the Indians in Malaysia and Singapore. It’s rather popular… we call it ‘kari kambing’. Perfect with roti canai
maameemoomoo recently posted..For NieNie
Sarah, I’m no expert on choosing goat, just whatwver looks good & fresh I guess
Hi John,
Actually goat meat/mutton are quite widely used in Malaysia compared to lamb. Mutton Kurma is one of those dishes that I really missed! I think goat meat is much better than lamb, what do you think?
mycookinghut recently posted..Easy Stir-Fry- Prawns in Chili Sauce & Ketchup
I only ever tried goat for the first time last year, and it was in a curry too! I loved it! This looks so perfect for winter too
I have never tried goat, strange as this may sound for somebody who adores food. The curry looks fantastic, maybe this should be my introduction?
Sara & Belly Rubmles recently posted..Daring Bakers’ Challenge – July- Swiss Swirl Ice Cream Cake
Sara, if you like Malaysian this is definitely a good place to start!
Hmm not sure if I prefer it to lamb … It’s jyst another alternative. I guess it comes down to how it’s prepared
Richard, it’s from the butcher opp Woolworths at Marrickville Metro
Hi John – that looks fantastic – I don’t have access to goat often enough – but I might give your recipe a go using beef instead. Thanks for sharing – I love getting recipes from chefs as I know they are tried and tested… great pictures too!
Trissa recently posted..Not Korean Fried Chicken aka Blog Monster’s Pork Ribs
The first time I have ever had goat was on our Newtown trip, would definitely be keen to give it another go. So when you having us around for some goat?
angie recently posted..Strawberry- White Chocolate & Coconut Sweetheart Muffin – All of Ryans faves in one!
Wow, this looks soooooo Gooood! I love goat, and more importantly i love curries. This seems to be a great recipe full of flavour. You make it look so easy and i am definitely going to make this. It would be a hit with my husband…. Thanks for posting.
Hi guys, I like reading your site and especially the attractive pictures that makes yr mouth waters. Just to let u guys know, there is a shop selling the authentic malaysian food “ALBEE’S KITCHEN” at 282, Beamish Street, Campsie, Tel: 02 9718 8302. they are closed on Tuesday. Give it a go!! They have malaysian savoury “Kueh” (cakes).
Hi John, thanks for the recipe. I have just got all the ingredients for dinner party tomorrow night! Can;t wait to get cooking.
Please help me with the pefect wine match for the Malaysian Goat Curry.
Thanks Lucy
Found your recipe while searching on methods to cook goat. Despite mistaking teaspoons for tablespoons in the recipe up until the salt and pepper, it was delicious and we will definitely make it again, hopefully with the correct measurements next time.. Must say that for those people that like to tone it down a little in the spice department, a little bit of sour cream adds a nice lil tang to the recipe.. ty
Hi Peta, great to hear it went reasonably well and I like the idea of using sour cream!