Goats are often used in Zulu culture to celebrate special events and rites of passage. Goat meat has a similar texture and flavour to mutton.
600 g shoulder of goat
3 Tbsp vegetable oil
1 tsp soomph (fennel) seeds
1 onion, chopped
1 tsp crushed garlic
1 tsp crushed ginger
1 sprig curry leaves
1 tsp chilli powder
1 tsp turmeric
1 tsp sugar
2 cinnamon sticks
1 tsp salt
1 tsp black pepper
1 tin (400 ml) coconut cream
3 potatoes, peeled and cubed
1. Cut the goat meat into 2 cm cubes. Heat the oil in a large pan, add the soomph (fennel) seeds and fry them lightly, ensuring they do not burn. Add the onion, garlic, ginger and curry leaves and fry until the onion is golden brown.
2. Add the goat pieces and fry until browned all over. Add the chilli powder, turmeric, sugar, cinnamon, salt and pepper. Simmer for 10 minutes, then add ½ cup water and the coconut cream. Cover the pan and simmer for about 1½ hours, stirring occasionally.
3. Add the potatoes and simmer for another 30 minutes until the potatoes are soft. If the mixture becomes a bit dry, stir ¼ cup water into the curry.
4. Serve with plain boiled white rice.
Serves 4