Goat in spicy coconut sauce


Have you ever eaten cabrito, capretto or chevon?

Maybe if I describe it differently: do you eat goat meat?

Did you know that Australia is the world’s largest goat meat exporter and that goat meat is the most widely consumed red meat in the world?

(They’re also super cute, but I don’t know if I should talk about that AND also talk about eating them.)

Goat curry

Goat meat is classified as a red meat but is leaner and contains less cholesterol, fat, and calories compared with lamb, beef, chicken and pork. It’s also easier to digest than other meats. Flavourwise, I think it tastes very similar to lamb – some say that it has a stronger, gamier flavour, but I’m not sure if I could pick it in a blind test.

Lately I’ve been seeing goat meat become more widely available, and I approve. Particularly when I get to use it in a recipe like this. Making the curry paste is a bit annoying (so many ingredients) but it’s definitely worthwhile because you end up with a much tastier end result. And once the paste is done the rest is pretty easy.

I threw it all in the pressure cooker to cook (as always) but the non pressure cooker method is below.

Goat in spicy coconut sauce

Rating: 31

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 30 minutes

Yield: Serves 4-6

Goat in spicy coconut sauce


    For the Base Megenep / hot spice paste (makes about 300g)
  • 1/2 teaspoon roasted dried shrimp paste
  • 40g shallots, peeled and thinly sliced
  • 20g garli cloves, peeled and thinly sliced
  • 3 long red chillies, deseeded and sliced
  • 2 bird's eye chillies, sliced
  • 50g fresh ginger, peeld and finely chopped
  • 25g fresh lesser galangal, peeled and finely chopped
  • 40g fresh turmeric, peeled and finely chopped
  • 80g fresh galangal, peeled and finely chopped
  • 1/2 lemongrass stalk, very finely chopped
  • 1/2 teaspoon salt
  • 25ml coconut oil
  • For the goat curry
  • 750g goat meat, cubed
  • 2 lemongrass stalks
  • 4 tablespoons vegetable oil
  • 9 cardamom pods
  • 150g Base Megenep
  • 1.5 tablespoons white wine vinegar
  • 300ml boiling water
  • salt
  • 600ml thin coconut milk
  • Fried shallots


    For the Base megenep / hot spice paste
  1. Using a pestle and mortal, pound the shrimp paste into a paste.
  2. Add the shallots, garlic, chillies, ginger, lesser galangal, turmeric, galangal, lemongrass and salt and pound again, until it's a smooth paste.
  3. Heat the coconut oil in a wok and fry the mixture until it's golden brown.
  4. Cool and store in the fridge for up to 3 months in an airtight jar.
  5. For the goat in spicy sauce
  6. Bring a large pot of water to boil and add the cubed goat meat. Allow to simmer in the water for about 5 minutes. Drain, give the meat a rinse, and discard the cooking liquid.
  7. Trim the lemongrass, bruise the stalks and tie them together into a knot.
  8. In a wok, heat the oil and fry the lemongrass, cardmom pods and base megenep until it's light brown.
  9. Add the meat, vinegar and water. Season with salt and simmer until the water is almost evaporated.
  10. Add the coconut milk to the meat and bring it up to the boil. Reduce to a low simmer, and let it cook for about 45 minutes or until the meat is tender.
  11. Garnish with fried shallots and serve.


From The Bali Cookbook