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.
Adapted from a recipe by Adrian Richardson
Combine the first 11 ingredients in a food processor and blitz until a paste forms. Mix this into the goat meat and set aside.
Heat the oil in a large saucepan and add the goat meat, followed by the curry powder, paprika, turmeric and water. 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. When cooked stir in the coriander leaves and lime juice.
Sprinkle with toasted coconut and serve with roti and rice.