Sri Lanka Goat Curry Recipe - Serves 4

Sri Lanka Goat Curry Recipe

612 calories each serving (810 calories if eating with rice)

Taste Rating = 8     Heat Rating = Hot


5cm (2 inch) piece of fresh ginger root, peeled and grated
5 cloves of garlic, peeled and crushed
4 teaspoons (20ml) chilli powder
1 tablespoon (15ml) coriander powder
1 teaspoon (5ml) ground black pepper
1/4 teaspoon (1ml) ground turmeric
1/4 teaspoon (1ml) cumin powder
1/2 teaspoon (2.5ml) salt
1kg (2 lb 3 oz) goat meat, cut into 19mm (3/4 inch) cubes
3 tablespoons (45ml) cooking oil
1 large onion, peeled and finely chopped
4 fresh green chillies, finely slit lengthways
2 teaspoon (10ml) fenugreek seeds
5 curry leaves
1 tin/can (400ml or 14 fl oz) coconut milk
1 teaspoon (5ml) garam masala
2 tablespoons (10ml) lime juice


In a medium bowl, mix the ginger, garlic, chilli powder, coriander, black pepper, turmeric, cumin and salt into a smooth paste with 5 tablespoons (75ml) of cold water
Add the goat meat to the bowl, mix well with the spice paste, cover with kitchen film and leave in the fridge for 3 hours
Heat the oil in a large saucepan (you need one with a lid) over a medium to high heat
Add the onion, fresh chillies, fenugreek seeds and curry leaves to the saucepan, mix well and fry until the onion starts turning brown (6-10 minutes), stirring often
Add the marinated goat meat to the saucepan along with 1 1/2 cup (375ml or 13 fl oz) of hot water, mix well, bring the curry to a light boil, cover and cook for 50 minutes, stirring now and again (add a little more hot water if the curry becomes too dry)
Remove the lid, increase the heat to maintain a gentle boil and cook for 30 minutes, stirring often (this will reduce the amount of liquid so be sure to stir often so that the curry does not stick and burn)
Add the coconut milk, mix well, bring back to a light boil and cook (uncovered) for 10 minutes, stirring a couple of times
Add the garam masala and lime juice and mix well
Serve hot on basmati rice

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Recipe submitted on 7 January 2010

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