Zambian Goat Curry — Print Recipe

Tender goat meat slow-cooked in a fragrant curry sauce with tomatoes, potatoes, and aromatic spices, reflecting Indian-Zambian culinary fusion.

Ingredients

1kg goat meat, bone-in, cubed
3 tomatoes, blended
2 onions, diced
4 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp curry powder
1 tsp turmeric
2 potatoes, cubed
3 tbsp vegetable oil
Salt and pepper
2 cups water
Fresh cilantro

Instructions

1 Season goat meat with salt, pepper, half the curry powder, and turmeric. Let rest fifteen minutes.
2 Heat oil in a heavy pot and brown meat in batches over high heat for five minutes per batch.
3 Remove meat, add onions, garlic, and ginger to the pot, sauté for five minutes until golden.
4 Add remaining curry powder, cook one minute, then add blended tomatoes and cook for ten minutes.
5 Return meat to the pot, add water, bring to a boil, then reduce heat and simmer covered for one hour.
6 Add potato cubes and continue simmering for thirty minutes until meat is fall-off-the-bone tender and potatoes are soft. Garnish with cilantro and serve with nshima.

Did You Know?

Zambian goat curry reflects the lasting influence of Indian railway workers who brought curry spices to Southern Africa in the early twentieth century.