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Recipe: Mauritian Goat Curry

Goat Curry

Mauritius has some incredible dishes for special occasions and today we’re sharing an incredible Goat Curry recipe by Selina Periampillai, a self-taught cook who specialises in Mauritian cuisine.

Selina says: “This recipe is inspired from my father, who makes an unbelievably rich flavoured goat curry, to date it’s my favourite dish he makes on special occasions and something I always request when I go home to see my parents.

“The secret trick to making this is time and slow cooking, plus it always helps to have a glass of wine in tow and some music on in the background and enjoy the spirit of cooking. A big pot of this goes a long way, which is why it’s a firm favourite made over the New Year period to go with family celebrations in Mauritius.”

TIP: Make a day before you want to eat it!


750g goat meat chopped into 2-2.5cm cubes

3 tbsp olive oil

6 curry leaves, finely chopped

1 tomato, roughly chopped

200ml chopped tomatoes, canned

1tbsp fresh thyme leaves

1tsp salt

2 tbsp fresh chopped coriander, roughly chopped

2 spring onion, chopped

For the chilli paste:

1 small onion , roughly chopped

4 garlic cloves , peeled, chopped roughly

2 small seeded birdseye chillies , roughly chopped

3cm piece ginger, roughly chopped

1/2 tsp sea salt

1 tbsp olive oil

The Curry Sauce:

2 Tablespoon Mild Curry Powder (or Mauritian curry powder available from specialist stores )

3/4  Tbsp Ground Cumin

3/4  Tbsp Ground Coriander

3/4 Tbsp Turmeric

1 Tbsp Garam Masala

1/2 Tbsp Cinnamon powder

150ml water


To start make your chilli paste, place all ingredients into a food processor and whizz to a paste and set aside.

Next in another bowl mix all the curry sauce ingredients together and add 150ml of water to make it into a wet paste, set aside.

In a heavy bottomed saucepan (preferably with a lid) heat 2tbsp olive oil, fry the meat chunks in batches till golden brown all over then take out including juices and set aside.

Next add in 1tbsp olive oil and tip in the green chilli paste and fry for 2 minutes till fragrant, add in chopped thymes, chopped fresh tomato only and curry leaves give this a good stir.

Next incorporate the curry paste into the pan, don't let it burn, keep stirring to gently roast the spices. Tip in the chopped canned tomatoes and add the meat into the pan with its juices.  Then add in 1 small glass of white wine and 250 ml water ( or until the meat is just about covered) stir well together and add 1tsp salt.

Cover and let it cook on the hob on the lowest heat for 2-3hours or until meat is tender and falling apart (check in regular intervals after 2 hours of cooking). When done the sauce should become glossy, check sauce for seasoning, scatter over fresh spring onion and coriander leaves.

Eat with rice or faratas and pickle the Mauritian way!

See more of Selina’s recipes at Taste of Mauritius

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