Mild Indian Goat Curry


This authentic recipe is not overpoweringly strong, but has a deep rich colour, superb flavour and is really simple to make.

It freezes well so make enough to enjoy another day - Thaw slowly before reheating.


  • 500g diced goat meat
  • 2 rounded tablespoons ground coriander
  • 1 rounded teaspoon ground cumin
  • 1 level teaspoon ground turmeric
  • 1 level tablespoon garam masala
  • 2 fat cloves garlic, crushed
  • 1 piece finely chopped fresh root ginger (about the size of a walnut)
  • Salt
  • 3 tablespoons oil
  • 2 large onions, chopped
  • 395g can tomatoes
  • 1 good tablespoon mango chutney
  • 1 good tablespoon tomato puree
  • 150ml water



  1. Mix all the spices together then add the garlic, ginger and salt.
  2. Measure the oil into a large pan, add the onions and fry until golden brown.
  3. Add all the spice mixture, tomatoes, puree, mango chutney and cook without a lid, stirring until the oil starts to come through slightly.
  4. Add the meat, cover and bring to the boil.
  5. Transfer to a casserole dish or slow cooker and cook on a medium heat for 4 hours.

Serve with tatties or rice.