kale + goat palak

Curry goat is among my top 5 foods of all time, right up there next to: poutine, yorkshire pudding, sunwarmed raspberries, + roasted duck. So tonight was a real treat. I bought some spinach naan in town today and oven warmed them to be served along with basmati rice (yes I busted out the white rice for a truly authentic Indian feast) and this rich goat gravy. The gift of goat meat came from my milkmaid back road buddy who taught me how to make cheese a while back. Not only are her little billy goats cute and sweet they are awfully tasty too, poor dears… They ooze the adorableness that makes the statement “your so cute I could eat you” really hit home!

Ohh I just love when my house smells like ginger and curry and garlic and chilli… and cute billies.

So to make this amazing goat palak you will need some goat (or lamb) and some garam masala, this is my favourite blend, from Chamela Giri. You will also need a pinch of patience, because as the aroma fills your house it will be hard to resist eating out of the pan as it simmers and thickens away.

In a deep heavy pan get frying the following spices in a good glug of oil:

2 tbsp curry powder

1.5 tbsp garam masla

1 tsp ground corrinader

1 tsp  ground cardamon

1 tsp tumeric

1 tbsp chili powder

1 tsp cayanee pepper

1 small cinnamon stick

1 bay leaf

Once the spices have sizzled and toasted for a couple minutes, add:

2 yellow onions diced

4 cloves of garlic chopped fine

2″+ of grated fresh ginger

Let these cook down for about 5 minutes before adding:

1 lb ground goat meat

5 medium tomatoes (whole if frozen that way, or diced if fresh)

Allow to simmer for about 20 minutes, stirring and mashing as needed.


1 cup water

1 tbsp butter or ghee

a pinch of salt

a squeeze of tomato paste

You can cook this on low for as little as 20 minutes or as much as a few hours (provided you keep the lid on and add more fluid as needed). 10 minutes before serving add:

1 bunch of green kale chopped very fine

1/2 – 1 cup of heavy cream

Remove bay leaf and cinnamon stick and garnish with coriander, serve with rice and enjoy!


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