Description
Curry Goat Noodles is a bold and comforting fusion dish featuring tender slow-cooked goat meat in a richly spiced curry sauce, tossed with noodles and finished with fresh herbs and lime for a vibrant finish.
Ingredients
Scale
- 3 tablespoons Tropical Sun Curry Goat Seasoning
- 400g mixed goat meat
- 1 scotch bonnet, finely sliced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 inch ginger, minced
- 1 tablespoon Tropical Sun Dried Thyme
- 500ml stock
- Vegetable oil, as needed
- Noodles of choice (e.g., fresh flat rice noodles)
- Spring onions, for garnish
- Fresh coriander, for garnish
- Lime wedges, for serving
- Salt, to taste
Instructions
- Season the goat meat with curry powder and salt, then set aside.
- Dice the onion, finely slice the scotch bonnet, and mince the garlic and ginger.
- Heat vegetable oil in a pan and fry the onions until softened.
- Add the goat meat and fry until browned, adding more oil if necessary.
- Add the scotch bonnet, garlic, ginger, and thyme. Mix well.
- Pour in the stock and bring to a simmer. Cook on low heat for at least 4.5 hours, or 30–40 minutes in a pressure cooker, adding water as needed to prevent drying.
- Once the goat is tender and falling off the bone, remove the meat and reduce the curry sauce until thickened.
- Boil noodles according to the packet instructions.
- Return the meat to the thickened sauce and mix together.
- Toss the noodles with the curry goat mixture.
- Garnish with chopped spring onions, coriander, and a wedge of lime. Serve hot.
Notes
- Adjust scotch bonnet to your spice preference.
- Using a pressure cooker significantly reduces cooking time.
- Flat rice noodles complement the rich curry well, but other noodles can be substituted.
- Leftovers can be stored for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg