Goat curry a Fijian local delicacy…

Goat meat is darker, richer and has less fat than lamb.


  • 2 tbsp oil
  • 700g goat meat, cut into 1.5cm cubes
  • 1 large onion, sliced
  • 2 gloves garlic, crushed
  • 2 tsp crushed fresh ginger root
  • 4 cardamom pods
  • 1 tsp each coriander seed, cumin, fennel seed and black pepper, all ground
  • 1 whole chilli (or to taste)
  • 3 tbsp cashew or macadamia nuts
  • 3 tomatoes, peeled and chopped
  • 180ml natural yogurt
  • 1 tbsp lemon juice
  • 1 tsp salt


  1. Heat the oil in the pan, add the meat and brown.
  2. Remove the meat. Add the onions, garlic, ginger and cardamom, and stir fry over a medium heat until the onions turn golden.
  3. Add the spices and nuts, and stir fry for a minute.
  4. Add the tomatoes and simmer until soft.
  5. Return the meat to the pan.
  6. Beat the yogurt with a little water and the lemon juice, and stir in.
  7. Season, cover, and simmer over a low heat until the meat is tender.
  8. Serve with rice and chutney. Season to taste.

lovely local recipe to try out…nice when spicy 🙂


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