Fijian goat curry

Tender goat meat in a Fijian style curry sauce makes a deliciously different main course from Martin Blunos
By Martin Blunos
Fijian goat curry
  • Rating:
  • Serves: 6
  • Cook Time: 1.0833333333333333 hours 5 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 8 cloves garlic
  • 1 tsp ground fenugreek seeds
  • 1 tsp coriander
  • 1 tsp black mustard seeds
  • 2 tsp cumin
  • 2 tsp turmeric
  • 1 large red chilli, de-seeded and roughly chopped
  • tsp cayenne pepper
  • 2 tbsp curry powder
  • 1 tsp granulated sugar
  • 3 lime zest, strips with pith removed
  • 1 limes, juice
  • 1 small bunch of coriander
  • 900 g goat meat, trimmed and cut into 2.5cm cubes
  • 2 medium carrots, peeled and cut into 1cm cubes
  • 3 large potatoes, peeled and cut into 2cm cubes
  • 200 ml bio low-fat plain yogurt
  • 1 pinches freshly ground salt and black pepper


1. Put the garlic, spices, sugar, lime zest, and juice in a food processor with 125ml of water and half of the coriander. Blitz until you have a smooth paste. 2. Stir one heaped tablespoon of the paste into another 125ml of water in a saucepan and cook for five minutes or so, until the mixture is thick. 3. Add the goat meat to the pan and mix well. Return to the heat and then cover and simmer for 30 minutes. 4. Stir in half of the shallots and all of the carrot. Cover again and cook for a further 15 minutes. 5. Add the potatoes and continue cooking for about 15 minutes more, until the potatoes are tender and the curry is thick. 6. Just before serving add the remaining onion the yoghurt and sprinkle over the remaining coriander. Serve with boiled rice, raita and mango chutney on the side.

Rate This Recipe