Creamy Coconut Goat Curry with Basmati Rice

A rich and comforting slow-cooked curry featuring tender goat meat simmered in a fragrant, spiced coconut milk sauce.

Ingredients

• 1 lb goat meat, cut into 1-inch cubes
• 2 tbsp curry powder
• 1 can (14 oz) coconut milk
• 1 cup basmati rice
• 2 large carrots, sliced into rounds
• 2 tbsp oil
• 2 cups water (for rice)
• Salt and pepper to taste

Instructions

Simmer the meat low and slow to ensure the goat becomes tender and succulent.

1. Rinse the basmati rice under cold water. In a small pot, combine rice with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
2. Season the goat cubes generously with salt, pepper, and 1 tablespoon of the curry powder.
3. Heat oil in a large pot or Dutch oven over medium-high heat. Brown the goat meat on all sides, then remove the meat and set aside.
4. Add the sliced carrots to the pot and sauté for 3 minutes.
5. Return the goat to the pot. Stir in the remaining 1 tablespoon of curry powder and the coconut milk. Add a splash of water if needed to ensure the meat is mostly submerged.
6. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 75–90 minutes, stirring occasionally, until the goat is fork-tender.
7. Season with additional salt and pepper to taste.

Serve the curry in deep bowls over a bed of fluffy basmati rice.