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Rosemary Goat Curry
Rosemary Goat Curry is a traditional Zimbabwean recipe for a classic curry of goat meat and rosemary in a lightly-curried tomato, garlic and onion base. The full recipe is presented here and I hope you enjoy this classic Zimbabwean version of: Rosemary Goat Curry.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesHerb RecipesZimbabwe Recipes
This is a mild curry of goat meat, unusually flavoured with rosemary from Zimbabwe. Not that the use of rosemary with goat/mutton/lamb is unusual, they pair well together, it’s just that you don’t get the herb in a curry that often.
Ingredients:
600g (1 1/3 lbs) goat meat
500ml (2 cups) water
1 tsp curry powder (I used hot madras)
1 tsp cayenne pepper
1/2 tsp turmeric
1/2 tsp salt
1 tsp garlic and herbs seasoning
1 small onion, chopped
3 large tomatoes, chopped
1 1/2 tsp garlic, finely chopped
2 1/2 tsp fresh rosemary
3 tbsp vegetable oil
3 tsp tomato soup powder + 100ml (2/5 cup) water to make a paste
Method:
Season your goat meat with the cayenne pepper, curry powder, salt, garlic, herbs salt and black pepper and turmeric. Heat oil in a pan and use to fry the meat in batches until nicely browned on all sides. If you need to fry in batches, remove the meat with a slotted spoon and set aside as you fry the next batch.
Return all the meat into the pot (don’t discard the oil you used during the browning process). Add the rosemary, garlic and water.
Reduce the heat to a gentle simmer and allow the meat to cook away gently (about 80 minutes) until tender or until the water has evaporated away.
Add onions and cook for 2 min then add the tomatoes and let them cook for a further 3-4 min. Finally add the soup powder and water paste.
Place a lid on the pan and let the curry simmer gently over low heat for 10 minutes, stirring regularly.
Serve accompanied by rice.
