Ugandan Goat Curry
A fragrant and tender goat curry, slow-cooked with a blend of Ugandan spices, coconut milk, and vegetables. This dish offers a rich, complex flavor profile that is both comforting and exotic.
🧂 Ingredients
- 1 kg Goat meat(bone-in or boneless, cut into 1.5-inch pieces)
- 2 large Onions(finely chopped)
- 400 g Tomatoes(crushed or pureed)
- 5 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 400 ml Coconut milk(full fat)
- 3 tbsp Vegetable oil
- 2 tbsp Curry powder
- 1 tsp Garam masala
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- to taste Salt
- 250 ml Water or beef broth(as needed)
- 0.5 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the goat meat in batches until well-seared on all sides. Remove the meat and set aside.
- 2
Add the chopped onions to the pot and sauté until softened and lightly browned, about 8-10 minutes.
- 3
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4
Add the curry powder, garam masala, turmeric powder, coriander powder, and cumin powder. Stir and cook for 1-2 minutes until the spices are fragrant.
- 5
Pour in the crushed tomatoes and cook, stirring, for about 5 minutes until the sauce thickens slightly.
- 6
Return the browned goat meat to the pot. Add the coconut milk and water or beef broth. Season with salt. Bring the mixture to a simmer.
- 7
Reduce the heat to low, cover the pot tightly, and let it simmer gently for at least 1.5 to 2 hours, or until the goat meat is very tender. Stir occasionally and add more liquid if the curry becomes too dry.
- 8
Once the goat is tender, taste and adjust seasoning. Garnish with fresh cilantro before serving hot with rice or chapati.
💡 Pro Tips
- ✓Goat meat can be tough, so slow cooking is essential for tenderness. Don't rush the simmering process.
- ✓If you can't find goat meat, lamb or beef can be substituted, but adjust cooking times accordingly.
- ✓For a deeper flavor, marinate the goat meat in some of the spices and a little yogurt overnight before cooking.
🔄 Variations
- Add diced potatoes or sweet potatoes during the last 45 minutes of cooking for a heartier curry.
- Include a chopped green bell pepper or a handful of spinach in the last 15 minutes of cooking.
- For a richer, creamier sauce, use only full-fat coconut milk and reduce the amount of added water/broth.