Classic Malaysian Goat Curry

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A rich and aromatic Malaysian goat curry featuring bone-in goat slow-simmered in a fragrant coconut milk broth built on toasted dry spices, fresh lemongrass, and tangy tamarind. The tender meat soaks up deep, layered heat while staying succulent. Spoon it over steamed jasmine rice or scoop with warm roti for a truly comforting Malaysian meal.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 30 gFat
• 14 gSaturated Fat
• 16 gCarbs
• 3 gFiber
• 7 gSugar
• 36 gProtein
• 740 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the spice paste

• 6 dried red chilies, seeded and soaked in warm water for 15 minutes
• 1 inch fresh ginger, peeled and sliced
• 4 garlic cloves
• 3 small shallots, peeled
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 3 whole cloves

Dried red chiliesFresh gingerGarlic clovesSmall shallotsCoriander seedsCumin seedsFennel seedsVegetable oil

For the curry

• 2 tablespoons vegetable oil
• 1.5 lbs bone-in goat meat, cut into 1.5-inch chunks
• 1 star anise
• 1 inch cinnamon stick
• 3 green cardamom pods, lightly crushed
• 2 stalks lemongrass, trimmed and bruised
• 4 fresh kaffir lime leaves, torn
• 1 large yellow onion, thinly sliced
• 1 tablespoon Malaysian curry powder
• 1 teaspoon ground turmeric
• 1.5 cups full-fat coconut milk
• 1.5 cups water or low-sodium beef stock
• 1 tablespoon tamarind paste
• 1 tablespoon palm sugar, finely chopped
• 1.5 teaspoons kosher salt, plus more to taste

Bone-in goat meatStar aniseCinnamon stickGreen cardamom podsLemongrassKaffir lime leavesYellow onionMalaysian curry powderGround turmericCoconut milkBeef stockTamarind pastePalm sugarKosher saltFresh cilantro

For garnish

• 1/2 cup fresh cilantro leaves, roughly chopped
• 1 small red chili, thinly sliced
• 1 tablespoon fried shallots

Red chiliFried shallots

Directions

1. Toast the coriander, cumin, fennel, and cloves in a dry skillet over medium heat for 1 to 2 minutes until fragrant, then transfer to a blender along with the soaked chilies, ginger, garlic, and shallots. Blend into a thick, smooth paste, adding a splash of water if needed.
2. Pat the goat meat very dry with paper towels. Heat the oil in a heavy Dutch oven over medium-high heat and sear the goat pieces in batches for 2 to 3 minutes per side until deeply browned; transfer to a plate.
3. Reduce the heat to medium and add the star anise, cinnamon, and cardamom to the same pot, stirring for 30 seconds until aromatic. Add the sliced onion and cook for 6 to 8 minutes until soft and golden at the edges.
4. Stir in the prepared spice paste, curry powder, and turmeric and cook for 3 to 4 minutes until the paste darkens slightly and the oil begins to separate at the edges of the pan.
5. Return the goat and any juices to the pot along with the lemongrass and kaffir lime leaves. Pour in the coconut milk and water, then bring to a gentle boil. Cover, reduce the heat to low, and simmer for 1 hour and 15 minutes, or until the goat is fork-tender.
6. Uncover, stir in the tamarind paste, palm sugar, and salt, and simmer uncovered for another 10 to 15 minutes to concentrate the gravy; adjust seasoning to taste.
7. Spoon the curry into shallow bowls, scatter over the cilantro, sliced chili, and fried shallots, and serve immediately with steamed rice or warm roti canai.

Cook’s Notes

• For the most tender result, choose bone-in shoulder or shank pieces with some connective tissue and marinate them in 2 tablespoons of plain yogurt for 1 hour before browning.
• Skim a little of the surface oil off the finished curry if you prefer a lighter, less rich gravy.
• Tamarind paste adds signature Malaysian tang; substitute with 1 tablespoon lime juice if needed, but add it at the very end to preserve brightness.
• Goat curry tastes even better the next day as the spices fully penetrate the meat, so consider making it a day ahead and reheating gently with a splash of water.
• Serve with a side of sliced cucumber and pickled onions to cut through the richness of the coconut milk.

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