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Mbuzi | Goat Curry

Goat / Mbuzi curry on bone is best when slow cooked in strong spices. You have to let the flavours develop and mature while the meat cooks down until it falls off the bone! This can take anywhere from 2.5 hours or more depending on the size of the meat. The sauce will be full of flavour.

Course Main Course
Prep Time 15 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 5 minutes
Servings 8 People
Author Kalyonge

Ingredients

  • 4 Medium sized tomatoes - The riper the better
  • 3 Medium sized red onions
  • Ginger - size of half a thumb
  • 4 Cloves of garlic - Coarsely crushed
  • 1/4 tsp Cinnamon powder - Bruised to infuse flavour in the curry
  • 1/4 tsp Nutmeg powder
  • 1/4 tsp Clove powder
  • Pinch of dry basil leaves
  • Pinch of dry thyme leaves
  • 3 tsp Celery salt - You can use any salt you have (Adjust to your taste)
  • 4 tsp Curry powder
  • 1 1/2 Bay leaves
  • 4 Tbs Sunflower oil - use any that you prefer as long it's not strongly flavoured
  • 1 kg Mbuzi meat - Preferably on bone
  • 1 tsp Ukwaju / tamarind paste - Lemon juice will do quite well here
  • 1 tsp Sukari nguru / Jaggery - You can use any sweetener of your choice
  • 1/2 Cup heavy coconut cream
  • Handful of dhania / coriander leaves

Instructions

  1. Add the first eleven ingredients all at once in a blender or food processor along with a bit of water and blend. 
  2. Divide the marinade into two, add half of it to the mbuzi meat, mix well and cover

  3. Marinate for a minimum of two hour or up to overnight in the refrigerator.

  4. Pour oil into a wok and heat until it begins to smoke.

  5. Brown mbuzi in batches.

  6. Return all the browned mbuzi meat to the wok and pour in all the reserved marinade.


  7. Add enough water to cover the top of the mbuzi, reduce the heat and cover.

  8. Simmer for 2.5 hours or until mbuzi is falling off the bone.

  9. Add sukari nguru / jaggery and coconut cream. Stir, mix well and simmer for 10 minutes.

  10. Add ukwaju / tamarind paste, simmer for five minutes.

  11. Add dhania leaves and turn off heat.

SERVING

  1. I would recommend that you serve this mbuzi curry with a mildly flavoured starch like white boiled basmati rice, coconut rice or just plain chapatis. Vegetables of your choice are also advisable.