Slow-Cooked Kid Goat Curry with Coconut and Spices

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender, slow-cooked curry featuring young goat meat simmered in a fragrant blend of coconut milk and traditional spices, offering a rich and comforting meal. This Indian-inspired lamb recipe, ready in about 165 minutes, pairs kid goat meat, bone-in, cut into chunks, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 150 min Serves 6 Indian cuisine 450 cal/serving

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Ingredients

2 lbs kid goat meat, bone-in, cut into chunks
1 can (13.5 oz) coconut milk
1 large, diced onion
4, minced garlic cloves
1 tbsp, grated fresh ginger
2 tbsp curry powder
1 tsp ground cumin
1 tsp turmeric powder
1/2 tsp chili powder
2 tbsp vegetable oil
1 1/2 tsp salt
1 cup water
1/4 cup, chopped fresh cilantro

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large diced onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until the onion is translucent and fragrant.
Step 2: Stir in 2 tbsp curry powder, 1 tsp ground cumin, 1 tsp turmeric powder, and 1/2 tsp chili powder. Cook for 1 minute until spices release their aroma.
Step 3: Add 2 lbs of kid goat meat chunks and 1 1/2 tsp salt, stirring to coat the meat with spices. Pour in 1 can (13.5 oz) coconut milk and 1 cup water, bring to a gentle simmer.
Step 4: Cover and reduce heat to low, cooking for 2 to 2.5 hours until the meat is tender and the sauce thickens.
Step 5: Stir in 1/4 cup chopped fresh cilantro before serving over steamed rice or flatbread.