One of the meats in the last Feedbag was some diced goat. I haven’t actually cooked diced goat, but I’ve eaten goat curry both locally and overseas, and loved it each time, so it was easy enough to work out what to do with it.

I spent a little while drooling through various cookbooks. I ended up going with a recipe from my current favourite Indian cookbook, Mangoes and Curry Leaves, by Jeffrey Alford & Naomi Duguid. This is the sort of cookbook I want to write – part cookbook, part travelogue, part photo book, and full of very authentic, and very tasty recipes. The recipe I ended up using for my precious diced goat was a ginger & coconut lamb curry from Southern India. It’s full of tasty spices like toasted coriander seeds, cinnamon, turmeric, and lots of ginger, while still fairly easy to prepare. And best of all, I had all the necessary ingredients in my cupboard.

I won’t give you the whole recipe here, since I used the cookbook version almost exactly, and I don’t want to steal anyone’s creativity, but I would like to share the spice marinade. This smelled unbelievably good. Seriously. I’m going to make this up separately as a marinade for meats, since it was just so damned good on its own. And quite quick and easy to make!

I prepared this in my mortar and pestle, since it was quite straightforward,  and I like pounding things with rocks. If you don’t own a mortar, or you just don’t like smashing things, feel free to use a food processor or spice grinder.

Toasted Coriander & Ginger rub for tasty meats

(from Mangoes & Curry Leaves)

The secret with this is the toasted coriander – toasting it not only brings out its spicy, nutty fragrance, but adding it hot to the marinade seems to bring out the other ingredients as well – especially the ginger.

Ginger & Toasted Coriander Marinade

This went together really easily and quickly, and smelt amazing.


1 tablespoon of ginger, chopped roughly

1/2 teaspoon cayenne pepper (I used two dried chillies from a previous feedbag)

1 teaspoon of coriander seeds

1/2 teaspoon ground turmeric

1 teaspoon of sea salt


Toast the coriander seeds in a dry frypan until fragrant. Pop the other ingredients into your mortar or food processor, then add the coriander seeds while still hot. Pound or blend until a rough paste, then rub on meat of choice. Leave at least an hour to marinate before cooking.

Easy, isn’t it! And it is so very, very fragrant and tasty – I’m hungry just thinking about it.

Ginger & Coconut Milk Goat Curry

Delicious, fresh goat curry

The rest of the curry recipe went together equally as well, as you can see from the finished curries. I served them with a fresh mint chutney, also from Mangoes & Curry Leaves, since I wanted something bright and fresh to bring out the flavours, and my poor mint from the last box was looking very wilted and forlorn on the bunch. It was all uber-tasty.

Fresh mint chutney

Tasty fresh mint chutney