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Jaffna Style Goat Curry

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Adjust Servings:
500 g leg of goat with bones
¼ cup fresh coconut
1 Cinnamon Stick broken into pieces
7 Cardamom Pods crushed
2 tsp Jaffna curry powder
4 tsp Sri Lankan Dark Roast Curry Powder
½ tsp fenugreek seeds ½ tsp fenugreek seeds
½ tsp mustard seeds
3 tsp Sri Lankan Roasted Chili Powder 3 tsp Sri Lankan Roasted Chili Powder
½ tsp turmeric
150 ml Coconut oil
100g diced onion
1 sprig curry leaves, leaves picked
2 garlic cloves crushed
2 thin slices ginger peeled, crushed
3 green chilies
10 cm piece pandan leaf, torn
10 cm lemongrass stalk, chopped
salt & pepper
½ lime, juiced ½ lime, juiced

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Jaffna Style Goat Curry

  • Gluten Free
  • Spicy
  • 2.5 Hours
  • Serves 4
  • Medium




Jaffna is situated in the northern part of Sri Lanka and is well known for its unique flavours and cuisine.
This recipe for goat curry is quite simple, as popping all the ingredients in a pot and allowing it to simmer until the meat is tender. The finishing touches of my Grandma’s version of the dish is to add toasted coconut to give the gravy a dark rich colour and coconut flavour.
It is well suited with rice, roti, naan, string hoppers, hoppers, and more.


  1. Chop the goat into 2 cm pieces with the bone in. Marinate the goat with Jaffna curry powder, dark roast curry powder, chili powder, turmeric, salt, pepper, garlic and ginger for about 2-3 hours.
  2. Place a heavy-based pan no high heat and add the oil. Add the onion, curry leaves, chili, pandan leaf and lemongrass and sauté for a few minutes until the onion is translucent.
  3. Then add fenugreek seeds, mustard seeds, cardamom pods and cinnamon stick and fry for couple of minutes.
  4. Add the goat mixture to the pan fry for 5-10 minutes, cover with water and bring to the boil. Reduce heat to medium-low and simmer for an hour or until the gravy thickens and the meat is tender.
  5. Dry roast the fresh coconut in a pan on a lower heat for about 15 minutes or until it turns into a dark brown colour. Blend the dry roast coconut or use a mortar and pestle to make a fine paste. Add the coconut at the end of the cooking onto the goat curry, then the lime juice and season to taste.


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