Bone-in goat rewards a slow simmer more than almost any other cut — the connective tissue breaks down and thickens the sauce itself. This coastal-style version leans on coconut milk and warm spice rather than heat.
Ingredients
- 1 kg bone-in goat meat, cut into chunks
- 2 onions, finely chopped
- 4 cloves garlic, crushed
- 1 thumb ginger, grated
- 2 tomatoes, chopped
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric
- 1-2 green chillies, whole or sliced
- 400 ml coconut milk
- 2 tbsp cooking oil
- Salt, to taste
- Fresh coriander, to finish
Method
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1
Brown the goat
Heat the oil in a heavy pot and brown the goat pieces in batches. Don't crowd the pan — this step builds a lot of the final flavour.
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2
Build the base
Add the onions and cook until soft and starting to turn golden. Stir in the garlic and ginger and cook for another minute.
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3
Add spice and tomato
Add the coriander, cumin, and turmeric and stir for 30 seconds until fragrant, then add the chopped tomatoes and cook down until they break apart.
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4
Simmer
Return the goat to the pot, add enough water to just cover the meat, and add the chillies. Cover and simmer on low heat for about 1 hour, stirring occasionally.
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5
Finish with coconut milk
Once the meat is tender, stir in the coconut milk and simmer uncovered for another 15-20 minutes until the sauce thickens slightly. Season with salt to taste.
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6
Serve
Top with fresh coriander and serve with rice, chapati, or ugali.
