Kid Goat Vindaloo

This is an authentic Indian take on a Pork Vindaloo, adapted to bring out the most flavour and kick from Kid Goat. Including wonderful spices, vinegar, ginger and garlic - this Vindaloo is the real deal, not just an amalgamation of British Curry House recipes.


1tsp cumin seeds
1 tsp coriander seeds
5-10 fried red Kashmiri chillies (or 3-6 hotter dried red chillies), halved, seeds shaken out
6 black peppercorns
3 green cardamom pods
4 cloves
2cm cinnamon stick
13g ginger, peeled weight, roughly chopped
7 fat garlic cloves
3 tbsp good-quality white wine vinegar, or to taste
500g Kid Goat Shoulder Diced OFF the bone
salt, to taste
4 tbsp vegetable oil
1 small onion, finely chopped
sugar, to taste

Serves: 4


  • Using a spice grinder, grind the whole spices and chillies to a fine powder.
  • Make a paste of the ginger, garlic and vinegar. Add this to the Kid Goat chunks along with the spices and salt. Cover and marinate in the fridge for a couple of hours, if you have time.
  • Heat the oil in a non-stick saucepan. Add the onion and fry until golden brown. Add the Kid Goat and marinade and brown gently over a moderate heat for six or seven minutes. Reduce the heat to low, cover and cook for 50-60 minutes, or until the Kid Goat is tender. Check every so often and add a splash of water from the kettle if the pot looks like it is running dry.
  • Once the Kid Goat is tender, taste, adjust the seasoning and serve. Some people like to add a little sugar. I don't, but I leave it to you to decide.

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