One of the first things that comes to mind when I think of goat meat is curry. So, when I saw a pack of ground goat at the grocery store the other day, that’s precisely what we did! We started with simple Goat Meatballs, boiled some potatoes, and then made a spicy and creamy sauce full of veggies to coat everything! The slight earthiness of the goat meat played really well with all of the other flavours, and this dish turned into a big winner.
We served our curry over brown basmati rice…but given how sauce it is, we think it would also pair well with some Naan on the side!
Time: 40 Minutes
Ingredients:
- Goat Meatballs
- Baby Potatoes
- Roma Tomatoes (we used 3)
- Sweet Onion
- Garlic (we used an entire bulb)
- 2 Cups Cashew Milk
- Garam Masala
- Cumin Seeds
- Caraway Seeds
- Ghee, Avocado Oil, or Coconut Oil (a tablespoon or two)
- Ground Turmeric
Method:
- Rinse your potatoes, and place them in a pot. Fill with water, and boil until soft.
- As you boil your potatoes, make your Goat Meatballs.
- As your meatballs and potatoes cook, turn your attention to your sauce:
- Peel and dice your garlic and onion.
- Add some cumin and caraway seeds to a large pan, and heat it to toast them slightly.
- Add your ghee, avocado oil, or coconut oil, and heat/melt.
- Add your garlic and onion, and sautee.
- As your garlic and onion cook, dice your tomatoes.
- Once your onion begins to turn opaque, add your tomatoes, garam masala, and ground turmeric. Cook until your tomatoes begin to lose their form.
- Transfer your onions/tomatoes to your blender, and add in your cashew milk.
- Puree.
- When your potatoes and meatballs are ready, cut them into quarters.
- Melt a little more ghee, coconut oil, or avocado oil in your pan, and add the potatoes and meatballs.
- Pour in your sauce, and stir everything together. Brint the sauce back up to a low simmer.
- Plate, devour, and enjoy!
