The traditional dish substituted with Aussie goat meat.


  • 1.4kg diced goat leg

  • 2 tbsp massaman curry paste

  • 2 tbsp butter

  • 20ml sweet chilli sauce

  • 4 kaffir lime leaves

  • 240ml coconut milk

  • 240ml beef stock

  • 3 tbsp fish sauce

  • 3 tbsp palm sugar

  • 3 tbsp tamarind paste

  • ½ cup raw peanuts

  • 700g chat washed potatoes halved


  • 1.

    In a pot place butter in until melted, then add the massaman curry paste and stir over heat for 3 minutes.

  • 2.

    Add the diced goat and ensure all pieces are mixed well with the paste in the pot and until the meat is browned (about 4 minutes).

  • 3.

    Pour in the coconut milk, beef stock and fish sauce. Stir, then add tamarind paste and palm sugar until they dissolve into the curry, then add the peanuts and kaffir lime leaves.

  • 4.

    Once curry has come to a full simmer, reduce heat until low and simmer for 1 hour.

  • 5.

    Drop the peeled halved chat potatoes into the mixture and continue simmering low until the goat meat is tender and potatoes are firm but soft.

  • 6.

    Stir the sweet chili sauce into the mixture, and serve on steamed jasmine rice with some fresh coriander as a garnish.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 951kj
  • Fat Total 44g
  • Saturated Fat 19g
  • Protein 88g
  • Carbohydrate 51g
  • Sugar 13g
  • Sodium 1537mg

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 Sam Burke from Meat and Livestock Australia, for

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