Australian Coconut Curry Goat Chops Recipe
- 4 – 6 goat chops
- 2 tablespoon veg oil
- 1/2 teaspoon salt
- 2 medium tomatoes, chopped
- 1/4 teaspoon black pepper
- 1 1/2 tablespoon madras curry powder
- 1 1/2 cup coconut milk
- 1 tablespoon fresh thyme
- 1 onion, chopped
- 3 cloves garlic crushed
- 1 teaspoon grated ginger
- 1 tablespoon coriander chopped
- 1 cup water
- 1 red chili (finely diced – with seeds if you like it hotter)
- 1 small capsicum, chopped
- 2 tablespoon chopped parsley (flat leaf)
- Heat the oil in a heavy sauce pan on med/high heat.
- Add the chops, so they brown on each side for a few minutes.
- Remove the browned chops and set aside.
- Turn the heat down to low and add a tablespoon more oil if needed.
- Toss in the onion, garlic and grated ginger.
- Let that cook on low for about 3 minutes.
- Now add the curry powder and cook for a couple minutes (stir well).
- Now add back the browned chops and if there’s any liquid from them..add also.
- Move around the pan to try and pick up some of the curry base.
- Now toss in the chopped coriander, chili, capsicum, thyme and black pepper.
- Give it a good stir, then add the salt, coconut milk and water.
- Turn the heat up so you can bring it to a boil, then reduce the heat to very low so you have a gentle simmer.
- Cover the pot and let that cook for about 1.5 hrs or until the goat is tender and falling off the bones. Remember to stir the pot every 10-15 minutes.
- When cooked the sauce can be turned up for a while to reduce (thicken), served as is or thickened with a little rice flour and water.
- When the gravy is as thick as you want, toss in the chopped parsley and the tomatoes, turn off the heat and cover the lid for about 3 minutes.
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