- 4 - 6 goat chops
- 2 tablespoon veg oil
- ½ teaspoon salt
- 2 medium tomatoes, chopped
- ¼ teaspoon black pepper
- 1½ tablespoon madras curry powder
- 1½ cup coconut milk
- 1 tablespoon fresh thyme
- 1 onion, chopped
- 3 cloves garlic crushed
- 1 teaspoon grated ginger
- 1 tablespoon coriander chopped
- 1 cup water
- 1 red chili (finely diced – with seeds if you like it hotter)
- 1 small capsicum, chopped
- 2 tablespoon chopped parsley (flat leaf)
- Heat the oil in a heavy sauce pan on med/high heat. Add the chops, so they brown on each side for a few minutes.
- Remove the browned chops and set aside. Turn the heat down to low and add a tablespoon more oil if needed. Toss in the onion, garlic and grated ginger. Let that cook on low for about 3 minutes. Now add the curry powder and cook for a couple minutes (stir well). Now add back the browned chops and if there’s any liquid from them..add also. Move around the pan to try and pick up some of the curry base.
- Now toss in the chopped coriander, chili, capsicum, thyme and black pepper. Give it a good stir, then add the salt, coconut milk and water. Turn the heat up so you can bring it to a boil, then reduce the heat to very low so you have a gentle simmer. Cover the pot and let that cook for about 1.5 hrs or until the goat is tender and falling off the bones. Remember to stir the pot every 10-15 minutes.
- When cooked the sauce can be turned up for a while to reduce (thicken), served as is or thickened with a little rice flour and water. When the gravy is as thick as you want, toss in the chopped parsley and the tomatoes, turn off the heat and cover the lid for about 3 minutes.