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

serves 4-6

Adapted from a recipe by Adrian Richardson

• 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

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.