The aromatic spices of turmeric and garam masala compliment the flavour of the kid goat meat in this creamy coconut curry. Long slow cooking ensures that the meat is melt in the mouth delicious.
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Here's how you do it
Coat the diced goat in the turmeric, garam masala, chilli flakes and yoghurt. Cover and leave in the fridge overnight.
The next day, preheat the oven to 150°C. Season the goat with salt and brown in a little oil in a frying pan. Leave to one side.
Finely chop the shallots, garlic and ginger together and fry for a few minutes in the pan.
Add the goat and shallot mixture to an oven-proof dish and pour over the coconut milk. Cover with a piece of baking parchment and a tightly fitted lid. Cook in the oven for 3.5 hours, until the goat easily breaks apart. Serve sprinkled with rice, sprinkled with fresh chilli and coriander.