Bone-in Goat Curry
A proper everyday goat curry on the bone, with a deep onion and tomato base and whole spices. Slow cooked until the meat slips off the bone.
- Time2 hr 15
- LevelMedium
- Costabout £4.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1001kcal
- 17.4gcarbs
- 9.2gof which sugars
- 75.9gfat
- 46.6gsaturates
- 61.3gprotein
- 4.6gfibre
- 6.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a large heavy pan or casserole over a medium heat. Add the cumin seeds, cardamom, cinnamon, cloves and bay leaves and let them sizzle for 30 seconds, until they smell warm and nutty.
0 min 30 s - 2
Add the onions and cook for 12 minutes, stirring often, until deep golden brown. Do not rush this step, it gives the curry its depth.
12 min - 3
Stir in the ginger, garlic and green chillies and cook for 2 minutes.
2 min - 4
Turn the heat up, add the goat and the salt, and brown the pieces for 8 minutes, stirring now and then.
8 min - 5
Add the turmeric, chilli powder, ground coriander and ground cumin with a splash of water and cook for 1 minute. Add the tomatoes and cook for 8 minutes, until the oil starts to separate at the edges.
8 min - 6
Pour in the water and bring to a simmer. Cover and cook gently for 1 hour 30 minutes, stirring now and then, until the meat is very tender and coming away from the bone. Diced lamb shoulder needs about 1 hour.
90 min - 7
Take the lid off and simmer for 10 minutes to thicken the sauce. Stir in the garam masala and taste for salt.
10 min - 8
Scatter over the coriander and serve with rice, chapatis or naan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
