A delicious way to incorporate goat meat into your diet.


  • 1.5kg goat leg bone in, diced

  • 2 red onions, sliced

  • 1 ½ tbsp garlic, crushed

  • 1 tbsp ginger

  • 1 ½ tablespoon tomato paste

  • 3 dried bay leaves

  • 1 tsp cumin seeds

  • 1 cinnamon stick

  • 6 green cardamom pods

  • 6 whole cloves

  • ½ tbsp turmeric powder

  • 1 tsp paprika

  • 2 tbsp curry powder

  • 2 tbsp green chilli paste

  • 1 cup natural yoghurt

  • 10 mint leaves, finely chopped

  • ½ teaspoon sugar


  • 1.

    Heat oil in a casserole dish over medium heat, add the dried bay leaves, cumin seeds, cinnamon stick, cardamom pods and whole cloves and cook until fragrant.

  • 2.

    Add the onions and cook until golden brown.

  • 3.

    Add the garlic and ginger paste, cook for 1 min then add the ground spices (add 2 tbsp of water to stop the spices from burning). Cook spices until you see some oil separation around the edges.

  • 4.

    Add the goat, season with salt and add the green chilli paste. Stir regularly for 5 minutes or until the meat releases its juices (add a bit of water if the meat does not cover with its juices). Bring to the boil then cook covered for 1 ½ hours.

  • 5.

    In the meantime, combine yoghurt, mint leaves and sugar to make the mint yoghurt.

  • 6.

    Add the tomato paste and more water if sauce is too thick. Cook for a further 3 – 5 minutes and remove from the heat.

  • 7.

    Serve hot with mint yoghurt.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 510kj
  • Fat Total 11g
  • Saturated Fat 4g
  • Protein 81g
  • Carbohydrate 17g
  • Sugar 7g
  • Sodium 375mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe by Montie Waraich from Singapore House, South Australia, for

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