Curry Goat with Pumpkin and Spinach.

April 23, 2019

Curry Goat with Pumpkin and Spinach.

When I was growing up, my father bred goats, mostly for milking, but when times got tough, we would have kid or goat for meals. I always really liked the taste; sort of like lamb, but with more flavour and far less fat, however when I left home in the early 70's, goat was not a meat that was found in suburban butchers shops. 

It wasn't until only a few years ago, following years of immigration by many South African people, that I found goat in my (then) local Woolworths store. Unfortunately it wasn't a regular item on their shelves, so you can imagine how pleased I was to find that our local butcher in Dayboro now stocks goat! Just another thing to love about this little town.

The pumpkin in this dish cooks down over the 4 hours that it's in the slow cooker to almost blend with the curry sauce. I don't always cut the pumpkin into even sized pieces so that there is a bit of texture.

After I posted a picture of this dish on our Facebook page, I had a few requests for the recipe, so I jotted down how I made it and here it is; my recipe for Curry Goat with Pumpkin and Spinach.


  • 1 kg goat meat on the bone cut in approx. 4 cm pieces
  • ¼ cup gluten free plain flour
  • 1 tab olive oil
  • 1 onion – sliced
  • 2 cloves garlic – crushed
  • 1 tablespoon either red or yellow curry paste. (most by Ayam are gluten free)
  • 2 tsp ground paprika
  • 1 Masell Vegetable Stock Cube Crumbled
  • 1 jar Global Organics Tomato Paste (2 tabs)
  • 1 can Global Organics Coconut Milk
  • 400 g cubed pumpkin
  • Salt & pepper
  • 60 g baby spinach leaves.


  • Coat the meat with the flour, shaking away any excess.
  • Heat the oil in a non-stick pan and brown the meat on all sides. Put in a slow cooker.
  • Cook the onion and garlic in the same pan until soft, then add the curry paste and cook 1 minute.
  • Add the paprika, stock cube, tomato paste and coconut milk and stir to combine. Add this to the meat in the slow cooker.
  • Cook on low for about 4 hours, then add the pumpkin and stir through.
  • Continue cooking on low for another 4 hours.
  • Check the seasoning and adjust if necessary.
  • Add the spinach and stir through until just wilted.
  • Serve with steamed rice, or for something different and nutritious, some cooked SorgPlus pearled sorghum.

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