Sri Lankan Black Goat Curry
Sri Lankan goat curry made dark with a deeply roasted spice blend, then finished with coconut milk, curry leaves and lemongrass.
- Time2 hr 45
- LevelMedium
- Costabout £3.40 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
- 986kcal
- 13.8gcarbs
- 5.8gof which sugars
- 81.4gfat
- 52.3gsaturates
- 50.2gprotein
- 2.6gfibre
- 5.2gsalt
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
Toast the coriander, cumin, fennel, fenugreek, rice, peppercorns, cloves, cardamom and cinnamon in a dry pan over a medium heat for 7 minutes, stirring, until a deep brown and smoky. Do not let it burn. Cool and grind finely. This is what makes the curry black.
7 min - 2
Toss the goat with 2 tablespoons of the roasted powder, the turmeric, chilli powder and salt.
- 3
Heat the coconut oil in a heavy pot. Cook the onions for 10 minutes until golden, then add the ginger, garlic, green chillies, curry leaves and lemongrass for 2 minutes.
12 min - 4
Add the goat and brown for 8 minutes, stirring. Pour in the water, cover and simmer on low for 1 hour 20 minutes.
88 min - 5
Stir in the coconut milk, tamarind and the rest of the roasted powder. Simmer uncovered for 25 minutes, until the gravy is dark, thick and the goat is tender.
25 min - 6
Remove the lemongrass, taste for salt and serve with rice and a simple coconut sambol or cucumber salad.
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.
