Goat Korma curry

Goat Shoulder Korma curry

This is the Goat that just keeps on giving. Tonight I used the last of the leftover goat shoulder to make an amazing Korma curry which like all my curries was inspired by Pat Chapman an absolute curry legend. This is a great dish to cook with raw or cooked meat. Tonight this was cooked on my Classic 3 bbq

Ingredients for the Korma

  • 600gm goat meat cubed  mine was cooked but this is a better meal from raw
  • 2 large onions chopped
  • 1 tsp salt
  • 2 tsp sugar
  • 3 tbsp ghee
  • bunch coriander
  • tsp tumeric
  • 2 tsp coriander powder
  • 4 large cloves garlic
  • chunk of ginger
  • 20 strands saffron
  • 4 tbsp ground almonds
  • 200ml single cream
  • Fragrant stock or water

Ingredients for the masala to marinade

  • piece of cassia bark
  • 300gm natural yoghurt
  • 12 green cardamons
  • 10 cloves
  • 8 bay leaves
  • 1tsp fennel seed

Ingredients for the stock

  • 12 green cardimons
  • 12 cloves
  • 6 bay leaves
  • piece cassia bark
  • 2 tbsp dried onion flakes
  • 750 ml water


Mix all the marinade together with the yoghurt and pop in the lamb for a few hours, ideally overnight. Then make the fragrant stock which is simple. Pop everything in a saucepan and bring to the boil, simmer for 20 minutes then drain. This will make a dozen curries but out freezes very well

Heat your bbq to around 180c and then pop in the ghee, add the turmeric and coriander powder and cook for a minute or 2. Then add the onion, garlic and ginger and cook again for about 10-12 minutes. 

Then add the goat meat and the marinade and stir well, once bubbling again cover for 20 minutes staring now and then. After 20 minutes add the Saffron, ground almonds, coriander and cream and stir again and let bubble. Again 20 m minutes simmering, I popped a deflector stone under at this point to slow it down a little.

After 20-25 minutes inspect and taste, I added a little sugar but we love a sweet Korma, Now cook through until your meat is perfectly tender probably 10/15 minutes.

Serve and decorate with almonds



None this was perfection. SZerved with a simple rice and popadoms

If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.