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Jaffna goat curry recipe

Created by Peter Kuruvita

4 comments

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Rating:

3/ 5 stars 6 Votes

Cuisine: Sri Lankan

Ingredients

400g goat, preferably chump chops with bones
100g of diced onion
1 sprig of curry leaves
1 stick of cinnamon
2 cloves garlic
2 thin slices ginger peeled
1 x 10cm piece of pandanus
1 x 10cm of lemon grass
7 cardamom pods cracked
½ tsp full fenugreek lightly roasted
½ tsp chilli powder
1 tsp dark roast curry powder
½ tsp turmeric
1 tsp Jaffna curry powder
2 tsp roast coriander powder
1 tsp roast cumin powder
2 tbsp tomato puree (instead of offal)
Juice of ½ a lime

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Preparation

Chop the goat into 2 centimetre pieces with the bone in.

Place all the ingredients in a heavy based pan and bring to the boil. Reduce heat to medium-low and simmer for 25 minutes or until the gravy thickens and the meat is tender.

Note: This dish should be finished with the liver and heart of the goat if it is killed in the village, but it works just as well without the addition of the offal. Substitute with tomato paste. You can also substitute the goat with lamb.

If you enjoyed this Jaffna goat curry recipe then browse more Sri Lankan recipes, curry recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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Comments (4)

19 Feb 2012 12:13 AEST

Len Hodges

Sydney

Poor recipe

The writer did not have time or no knowledge of how to make the curry. Curry is definitely not made by throwing everything into a pot and cooking everything at the same time. It seems the wiretr has no knowledge of cooking. One star for copying the ingredients.

Agree(2 people agree)

Disagree(2 people disagree)

29 Jan 2012 12:58 AEST

TamilNation.co

can't wait to try the goat curry. I want to try some food at Peter's restaurant. Is it in Sydney?

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03 Jan 2012 09:58 AEST

Bettina

I have just made the goat curry recipe (using lamb) and following the video version of the recipe. This is important as the print version is quite different - both ingredients and method. I think the print version would be disappointing! I was able to source the dark roast curry powder from a local Sri Lankan grocer and I used my unglazed earthenware pot to cook the curry. The dark roast curry powder is well worth looking for .

Agree(1 people agree)

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30 Dec 2011 08:30 AEST

Kevin Vinter

Chambers Flat Qld

A really great curry

I breed my own cattle and make similar curries to Peter's goat curry. I use a couple of kgs of blade on the bone. He did a fantastic job in making the curry on TV. Instead of the roasted curry powder that Peter used, I dry roast my spice seeds then grind them in a coffee grinder. It works well.

Agree(6 people agree)

Disagree(1 people disagree)

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