Goat meat is difficult to source in rural Andalucía — unlike Brixton or the Midlands, where it's a staple. When I unexpectedly found cabrito at Carrefour, I immediately purchased a leg. 'Cabrito', a word of Spanish origin, refers specifically to a young, milk-fed goat — lean, flavourful, and criminally underused in British and Spanish kitchens alike.
Spices for a Mauritian goat curry — slow-cooked cabrito from rural Andalucía -The Flexible Chef.
As of 2010, goat is the most widely consumed red meat in the world, eaten by more than 70% of the global population. It's a staple across Africa, Asia, and South and Central America. Despite being classified as red meat, goat is leaner and contains less cholesterol and fat than lamb or beef. It does, however, require low heat and slow cooking to preserve its tenderness, which makes it a natural fit for a Mauritian goat curry.
I followed one of Gordon Ramsay's recipes, more or less. Three hours later, a bottle of wine down, it was one of the best things to come out of this kitchen.
The Chilli Paste
- 1 small red onion
- 2 garlic cloves
- 2 chillies, seeded if you prefer less heat
- A knob of fresh ginger
- A drizzle of oil
- Salt and pepper
Blitz everything together until you have a rough paste.
For the Curry
- 1 leg of cabrito (young goat), cut into bite-sized pieces
- The chilli paste
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 cinnamon stick
- 1 star anise (or a pinch of fennel seeds)
- 3 cardamom pods
- 1 tsp brown sugar
- A few curry leaves
- 2 fresh tomatoes, chopped
- 200ml stock
- A few potatoes, cubed (optional)
- Fresh coriander to serve
A Mauritian Goat Curry Worth the Wait
Brown the goat pieces in a little oil over high heat, then set them aside.
In the same pan, fry off the chilli paste for a couple of minutes until fragrant. Add the turmeric, cumin seeds, mustard seeds, cinnamon sticks, star anise, cardamom pods, and brown sugar. Stir well, letting the spices bloom in the oil for a minute or so. Add the curry leaves, chopped tomatoes and stock.
Return the goat to the pan. Add the potatoes if using. Bring to a boil, then reduce to a gentle simmer, lid on.
Open a bottle of wine. Return in three hours. The meat should be tender, falling apart, and the sauce thick and deeply spiced. You may want to open another bottle.
Serve this Mauritian goat curry scattered with fresh coriander, with Indian apple pickle and warm naan bread alongside.
This recipe is part of my Curry Recipes hub and my Lamb & Goat Recipes hub — explore both for more ideas from Casa Adora and beyond.
Wonky photos, proper food, genuine adventures — The Flexible Chef
