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Fijian Goat Curry 2
Fijian Goat Curry 2 is a traditional Fijian recipe for a classic curry of goat meat on the bone in an onion and chilli base with curry spices. The full recipe is presented here and I hope you enjoy this classic Fijian version of: Fijian Goat Curry 2.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
6
Rating: 
Tags : CurrySpice RecipesFiji Recipes
This is
the classic Fijian curry and no collection of Fijian recipes should be without it.
Ingredients:
1.8kg (4lbs) cubed goat meat (preferably on the bone)
2 tbsp extra virgin olive oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
handful of curry leaves (optional)
150g (1 cup) onion, diced
2 tbsp garlic, minced
2 tbsp ground ginger
10 Thai chillies (or to taste)
10 cloves
3 star anise
4 cardamom pods
2 tbsp garam masala
3 1/2 tsp ground turmeric
Salt, to taste
1.25l (5 cups) water
handful of chopped coriander (cilantro) leaves, to garnish (optional)
Method:
Wash and drain the goat pieces.
Set a cooking pan over high heat. When hot, add the oil and use to fry the mustard seeds, cumin seeds, cloves, star anise, cardamom and curry leaves. After 1-2 minutes, add diced onions. Once edges are brown, add garlic, ginger and chillies. Let this mixture cook until aromatic.
Scatter over the gram masala and turmeric and stir to combine. Cook for 1-2 minutes, until aromatic and the ingredients come together as a paste. Take care and stir often to ensure the ingredients to not burn.
Now add the goat pieces, season to taste and mix well to combine. Cover and cook for 8-10 minutes before adding the water. Mix everything together, bring to a boil, reduce to a simmer, cover and cook for about 30 minutes, until the meat is tender.
By this time the curry should be thick. If not, remove the lid, increase the heat to high and cook off any excess water so that you have a thick gravy.
Stir in a handful of chopped coriander (cilantro) leaves and serve accompanied by rice.
