Description
This hearty and flavorful Curry Goat Noodles dish combines tender goat meat simmered in rich curry spices, served with soft noodles for a satisfying meal. It’s a perfect blend of spicy, savory, and aromatic flavors, with fresh herbs for garnish.
Ingredients
Units
Scale
- 3 tablespoons Tropical Sun Curry Goat Seasoning
- 400g mixed goat meat
- 1 scotch bonnet
- 1 medium onion
- 2 garlic cloves
- 1 inch of ginger
- 1 tablespoon Tropical Sun Dried Thyme
- 500ml of stock
Instructions
- Season the goat meat with the curry goat seasoning and salt. Leave to rest for a while.
- 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 to the pan and fry until browned. Add more oil if necessary.
- Add the scotch bonnet, garlic, ginger, thyme, and mix well.
- Pour in the stock and bring to a simmer. Cook on low heat for at least 4.5 hours or pressure cook for 30-40 minutes.
- Keep an eye on the curry and add more water if it gets too dry.
- Once the goat meat is tender and falling off the bone, remove the meat. Reduce the sauce until thickened.
- Meanwhile, cook your preferred noodles according to package instructions (fresh flat rice noodles recommended).
- Mix the goat meat back into the curry sauce and toss with the cooked noodles.
- To serve, sprinkle with spring onions and coriander and a wedge of lime. Enjoy!
Notes
- For a spicier kick, you can add more scotch bonnet or extra chili.
- If you prefer a milder version, reduce the amount of scotch bonnet and use a mild stock.
- This dish pairs well with a simple side salad or steamed vegetables.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg