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Jaffna Goat Curry

This dish should be finished with the liver and heart of the goat if it is killed in the village, but it works just as well with out the addition of the offal and substituting it with tomato paste.
You can also substitute the goat with lamb.


  • 4 portions

  • 400g goat, preferably chump chops with bones

  • 150 ml vegetable oil OR 2 tbsn Ghee

  • 200 mls second extract Coconut milk (or tinned)

  • 1 ltr water

  • 100 grams of diced onion

  • 1sprig of curry leaves

  • 1 stick of cinnamon

  • 2 cloves garlic

  • 2 thin slices ginger peeled

  • 1 x 10 centimetre piece of pandanus

  • 1 x 10 centimetre of lemon grass

  • 7 cardamons pods cracked

  • ½ teaspoon full fenugreek lightly roasted

  • ½ teaspoon chilli powder

  • 1 teaspoon of dark roast curry powder

  • ½ teaspoon of turmeric

  • 1 teaspoon of Jaffna curry powder

  • 2 teaspoons roast coriander powder

  • 1 teaspoon roast cumin powder

  • 2 table spoons tomato puree instead of offal

  • Juice of ½ a lime


  • 1.

    Chop the goat into 2 centimetre pieces with the bone in

  • 2.

    Place all dry ingredients, tomato paste & coconut milk into a bowl & allow to sit.

  • 3.

    Place a heavy based pot onto a high flame add the ghee or oil. sautee onion, curry leaves, garlic, ginger, pandan, and lemongrass until onions are translucent.

  • 4.

    Add the marinating goat to the pot and cover with water. Bring to the boil then turn down.

  • 5.

    Simmer (lid off) for 25 minutes or until the gravy thickens and the meat is tender.

  • 6.

    Add the lime and adjust seasoning

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