Entree: Malawi – Goat Curry (Slow-simmered goat stewed in a spiced tomato and peanut-infused curry sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) goat meat, bone-in, cut into 1–1.5 inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 200 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1–2 small fresh red chilies, finely chopped (to taste)
- 1 tbsp (15 g) curry powder
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- 14 oz (400 g) crushed tomatoes
- 1 cup (240 ml) water or low-sodium stock
- 3 tbsp (45 g) smooth peanut butter
- 1 tbsp (15 ml) lemon juice
- Salt to taste
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish

Instructions

1. Pat the goat pieces dry and season lightly with salt. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Brown the goat in batches, about 4–5 minutes per side, and transfer browned pieces to a plate.
2. Reduce heat to medium. Add the chopped onion to the pot and cook until softened and lightly golden, about 6–8 minutes. Add the garlic, ginger, and chopped chilies and cook 1–2 minutes until fragrant.
3. Stir in the curry powder, turmeric, cumin, and paprika and cook for 1 minute to bloom the spices.
4. Return the browned goat to the pot. Add the crushed tomatoes and the water or stock, scraping up any browned bits from the bottom. Bring to a gentle simmer.
5. Cover partially and simmer gently for 1.5–2 hours, or until the goat is very tender, stirring occasionally and adding a little more water if the sauce reduces too quickly.
6. Stir in the peanut butter and lemon juice and simmer uncovered for another 10–15 minutes to thicken and meld flavors. Taste and adjust salt and heat.
7. Garnish with chopped cilantro and serve hot with steamed rice, nsima, or flatbreads.