The Perfect Match – Nigel Greenings favourite Goat Curry recipes and Felton Road Cornish Point Pinot Noir

Nigel Greening’s infatuation with his vineyards African mountain goat herd goes well beyond keeping the properties weeds and briar under control (negating the use of herbicides) and he is rather partial to roasted goat and goat curry, to which I can attest he has perfected these dishes having enjoyed them in his company on many occasions.

A true gourmand and altruistic chef, Greening is always happy to share recipes, to which he has detailed his favourite goat dishes

It is also fair to say that the perfect match for goat curry is indeed Felton Road Cornish Point Pinot Noir – click here – for review of the 2011, the Wandering Palates Must-Have Wine – New Zealand Red Wine of the Lunar Year (Dragon)

The is no better vineyard lunch table than sitting down with the crew at Felton Road and Nigel Greening knocking up one of his fantastic goat curries and fresh vegetables straight out of the Felton Road vineyard garden - and of course a glass of pinot noir

Goat Methi Gosht – Goat and fenugreek dumpling stew by Anjum Anand

For a full-flavoured gravy with depth make sure the onions are well browned. This recipe serves six to eight people.


Preparation time: less than 30 mins

Cooking time: less than 10 mins

Ingredients – For the stew
3 tbsp vegetable oil
600g/1lb 5oz goat, cleaned and cut into small pieces
1 tsp mustard seeds
1 onion, finely chopped
5 garlic cloves, peeled
4cm/1½in piece root ginger, peeled
salt, to taste
1 tbsp ground coriander
1 tbsp ground cumin
½ tsp ground turmeric
¾ tsp red chilli powder
3 tomatoes, blended to a purée in a food processor
300ml/½ pint water
400ml/14fl oz coconut milk
2 tsp lemon juice
For the fenugreek dumplings
70g/2½oz chapatti flour (or wholemeal flour)
2 tbsp gram flour (chickpea flour)
2 tbsp chopped dried fenugreek leaves, or 4 tbsp chopped fresh leaves
1 tsp freshly grated ginger
½ tsp salt
1 tsp sugar
pinch ground turmeric
2 tsp lemon juice
¼ tsp red chilli powder
2 tbsp vegetable oil
1 tbsp water
½ tsp baking powder
To serve
handful chopped fresh coriander
1½ tsp garam masala

Anjum’s tip – To ensure the dumplings are light, don’t overwork them. You can cheat to make super light dumplings by adding a pinch of baking powder to the mixture.


1 – For the stew, heat the oil in a non-stick pan over a medium heat. Add the goat and fry for 3-4 minutes, turning occasionally, until golden-brown on all sides. Remove from the pan and set aside on a warm plate.

2 – Add the mustard seeds to the same pan and fry for 30 seconds, or until the seeds start to pop. (CAUTION: keep the pan well away from your face and eyes.) Add the onions and fry for 3-4 minutes, or until golden-brown.

3 – Meanwhile, in a food processor, blend the garlic and ginger to a paste, adding a splash of water to bind the mixture.

4 – Add the garlic and ginger paste to the fried onions and continue to cook for 2-3 minutes or until the water has evaporated from the paste and it has turned golden-brown.

5 – Add the salt, ground coriander, cumin, turmeric and red chilli powder and cook for a further 20-30 seconds.

6 – Add the puréed tomatoes and 100ml/3½fl oz of the water, stir well and bring the mixture to a gentle simmer. Simmer for 6-8 minutes, stirring well, or until the volume of liquid has completely reduced and has almost dried out.

7 – Add the coconut milk, lemon juice and the rest of the water. Continue to simmer for ten minutes.

8 – Meanwhile, for the fenugreek dumplings, mix all of the fenugreek dumplings ingredients together in a bowl until well combined, then bring the mixture together to form a dough.

9 – Roll the mixture into two sausage shapes, then pinch off 16 pieces and roll the pieces into smooth balls.

10 – Add the dumplings to the stew, cover the pan with a lid and continue to simmer for 10-12 minutes.

11 – Return the goat to the pan, cover again and cook for a further 4-5 minutes, or until the goat is cooked to your liking.

12 – Stir in the coriander and garam masala just before serving.

A goat from the Felton Road herd on lookout duty - I suspect they have grown a little suspicious of the occasional herd member going missing

Malabar Goat

Goat – 1 kg

Grated coconut – 1 cup

Red chilli powder – 1 tsp (mixed with water to form a paste)

Fresh ginger-garlic paste – 2 tsp

Coriander powder – 3 tsp

Turmeric powder – 1/2 tsp

Paprika – 3 tsp

Black pepper powder – 1/2 tsp

Cumin seeds (Jeerakam) – 1 tsp

Fennel seeds (Perinjeerakam) – 1/2 tsp

Cinnamon (Karugapatta) – 2″ stick

Bay leaf (Karuga/Vazhana ela) – 1

Cloves (Grambu) – 5

Onions (large) – 2

Cashew nut paste (just ground toasted cashews) – 2 tsp

Tomato (large) – 2

Coconut milk – 1 cup


Oil – 3 tbsp

Curry leaves/coriander leaves

Preparation Method of Malabar Mutton Curry Recipe

1 – Grind together grated coconut, red chilli paste, ginger-garlic paste, coriander, turmeric, paprika, black pepper, cumin, fennel, cinnamon, bay leaf and cloves into a paste.

2 – Heat oil in a cooker.

3 – Fry the onions well.

4 – Add the spice paste, sprinkle a little water and fry well, until the spices are roasted.

5 – Add the goat and stir well.

6 – Add the chopped tomatoes and the cashew nut paste.

7 – Add salt and 2 cups of water.

8 – Cook slowly, say 90 minutes, until the meat is done.

9 – Add the coconut milk and allow it to simmer.

10 – Remove from fire.

11 – Garnish with coriander leaves or curry leaves.

:- To serve as a mildly hot curry, reduce the amount of chilli and pepper powder used.

Bisi Beli rice

50g tamarind paste

150g Toor Daal

60ml oil

75g coconut (fresh if poss, grated)

7 chilli

2 tsp corriander seed

1 tsp chana daal

1 tsp urad daal

1 tsp turmeric

½ tsp fenugreek

pinch asafoetada

500g basmati


1 tsp mustard seeds

2 sprigs curry leaves

100g toasted cashew nuts

Simmer Toor Daal in water to cover until soft, adding water as necessary.

Fry the spices, other Daal  and coconut in the oil until toasted and golden. Grind to a coarse powder.

Cook the rice in 1 litre of water and about 12g salt for 10 minutes.

Gently stir in the spice powder, tamarind and daal and cook on a low heat for a further 5-10 minutes.

Fry the mustard seeds and curry leaves in a little hot oil until the seeds pop, then stir into the bisibeli with the cashew nuts.

Goat Kofta
1/2 tsp Turmeric
1/2tsp Cayenne or chilli powder
1 tsp minced garlic
1tsp minced Ginger
1tsp roast cumin seeds
1 tsp roast coriander seeds
1 tbsp Yoghurt
Juice of 1/2 a lemon or verjus
2 sprigs of mint chopped
2 sprigs of parsley chopped
750g minced goat.

Roast the spice seeds in a dry pan on a high heat until they smoke. Let cool then grind. Mix everything together.

Kochi Dosa


2 potatoes
50g black eye beans
50g mung beans
90ml oil
1 tsp mustard seeds
10 curry leaves
2.5cms ginger, chopped
4 green chillies, chopped
1 tsp turmeric
1tsp chilli
2 onions sliced
50g frozen peas

Boil potatoes

Boil beans

Fry mustard seeds, Curry leaves, ginger, chilli, turmeric, chilli powder, onions, until golden


Fantastic vegetable fresh out of the Felton Road vineyard garden


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