Sri Lankan Capretto Curry
Tender Capretto slow-cooked with fragrant Sri Lankan spices and coconut cream, creating a rich, hearty curry perfect for sharing with family and friends.
Serves 6–8 people
Recipe by Peter Kuravita
Ingredients
- PREP TIME 30 minutes
- COOK TIME 1 hour 30 minutes
- TOTAL TIME 2 hours
- For the meat & marinade:
- 1.5kg Capretto bone-in, cut into 4cm pieces
- 1 tbsp roasted chili powder
- 2 tsp chili powder
- 2½ tsp black pepper powder
- 2 tsp Sri Lankan raw curry powder
- 2 tbsp Jaffna curry powder
- 2 tsp roasted curry powder
- 3 tsp turmeric
- Salt, to taste
- For the curry:
- 100ml coconut oil
- 1 brown onion, sliced
- 5 garlic cloves, sliced
- 1 × 3cm piece ginger, chopped
- 1 stalk lemongrass, bruised
- 5 small green chilies, finely chopped
- 50g tomato paste
- 2 sprigs curry leaves
- 1 × 2.5cm cinnamon stick
- 5 cardamom pods, split
- 5 cloves, crushed
- 1 piece goraka (dried Garcinia) or 1 tbsp tamarind purée
- 250ml water (more if needed)
- 200ml coconut cream
Marinade
- 1.5kg Capretto bone-in, cut into 4cm pieces
- 1 tbsp roasted chili powder
- 2 tsp chili powder
- 2½ tsp black pepper powder
- 2 tsp Sri Lankan raw curry powder
- 2 tbsp Jaffna curry powder
- 2 tsp roasted curry powder
- 3 tsp turmeric
- Salt, to taste
- NOTES:
- Tenderising: Goraka (dried Garcinia) or tamarind adds acidity to tenderise the meat. A splash of vinegar may also be used if preferred.
- Frying: Do not let garlic, ginger, or onions burn — stir continuously.
- Fat: If you prefer leaner curry, trim excess fat from the goat before cooking
- Consistency: For a thicker gravy, reduce further over low heat. For a lighter curry, add more water.
- Dairy-free option: Coconut cream can be replaced with water for a lighter curry.
Preparation
- Step 1 MARINATE THE GOAT: In a large bowl combine goat pieces with roasted chili powder, chili powder, black pepper, raw curry powder, Jaffna curry powder, roasted curry powder, turmeric, and salt. Mix well and set aside for 30 minutes.
- Step 2 START THE CURRY BASE: Heat the coconut oil in a large heavy-based saucepan over medium heat. Add garlic and ginger, frying for 1–2 minutes until fragrant. Add curry leaves, cloves, cardamom, and cinnamon, stirring well.
- Step 3 ADD AROMATICS: Add sliced onions and cook for 5–6 minutes, until softened and lightly golden. Stir in the green chilies and tomato paste.
- Step 4 COOK THE GOAT: Add the marinated goat pieces and mix well with the onion-spice base. Fry for 5–6 minutes until the meat is sealed and coated.
- Step 5 SIMMER: Add water and the goraka (or tamarind purée). Bring to a simmer, cover partially, and cook over medium heat for 30 minutes, stirring occasionally.
- Step 6 FINISH WITH COCONUT CREAM: When the liquid has reduced by half, stir in the coconut cream. Continue cooking for a further 45 minutes, until the meat is tender, the gravy is thick, and a layer of oil rises to the surface. Add more water if necessary.
- Step 7 ADJUST & REST: Taste and adjust seasoning with salt. Remove from heat and allow the curry to rest for 10 minutes before serving.
- Step 8 SERVING: Serve hot with rice, roti, hoppers, or string hoppers.
Recipe by Peter Kuravita
For all Dairy Capretto enquiries and wholesale orders call: Tania on 0434 480 261 | Meredith Farm Store enquiries and bookings call: Julie on 0422 299 392