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Southern Indian Goat Curry Pizza

by Merrilees Parker

(0)

PREP TIME
COOKS IN
2 Hours
SERVES
6 -12
SKILL LEVEL
Intermediate

'Bring a fresh taste of Southern India to your dinner table with this rich, aromatic Goat Curry Pizza recipe.' 

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INGREDIENTS

FOR THE CURRY: 

250ml coconut cream

1 bunch of coriander, stalks and leaves separate

25g grated ginger

2 x garlic cloves, roughly chopped

2 tsp Kashmiri red curry powder or paprika (NOT SMOKED)

1 large onion, roughly chopped

25g fresh turmeric root or 2tsp of dried powder

2 tbsp coconut oil

12 fresh curry leaves (opp)

750g braising goat or lamb shoulder, well trimmed and cut into 4cm/11/2in chunks

750ml coconut milk

2 tbsp tamarind puree

1 tbsp garam masala 

FOR THE RAITA:

2 tbsp good quality lime pickle

Handful fresh mint

150g thick strained Yoghurt (if you can get Goat or sheep’s all the better) 


FOR THE BASE: 

6 turmeric “Dough to Go” dough balls (purchased from DeliVita) 

METHOD

  1. Preheat the oven to 325F/170degC/Gas 3. Place 50ml of the coconut cream along with the coriander stalks, ginger, garlic, red Kashmiri chilli powder, onions and fresh turmeric into a liquidizer. Blend until you have a smooth puree. 
  2. Heat a large heavy-based casserole. Add the coconut oil into the pan and allow to heat through. Tip in your curry paste along with the curry leaves and cook over a medium heat until the mixture is cooked out and very fragrant. This will take 4-5 minutes. Ensure you keep stirring the mixture really well to ensure it doesn’t catch. 
  3. Next add your goat (or lamb). Turn up the heat and cook until the lamb is coated in the mixture and well sealed.
  4. Now add the remaining coconut cream and bring to a simmer, using a spoon or spatula ensure you have gently encouraged all the paste that might have stuck to the bottom of the pan to be incorporated into the sauce.  Now add the coconut milk and tamarind paste, again bring to a gentle simmer. Then place in the oven and 90min to 2 hours. Check after one hour and give everything a good stir.
  5. For the raita place the pickle, mint leaves and half the remaining coriander leaves into a food processor and blitz until you have a rough paste. Scrape into a bowl and fold in the yoghurt (if you add the yoghurt to the processor it can split).
  6. When the goat (or lamb) is completely tender and the sauce has thickened and reduced. Add the garam masla and check the seasoning.
  7. Serve with steamed basmati rice, poppadum’s and fresh coriander if eating as a curry. This mixture freezes brilliantly.

FOR THE PIZZA: 

  1. To make 6 you will need 6 turmeric “Dough to Go” dough balls and half the curry recipe.

  2. Simply take the curry and place into a saucepan and cook until it thickened and the meat has broken down completely. This will take about 20 minutes but keep an eye on it so it doesn’t catch. Now allow to cool completely. This can be done a day ahead.

  3. Heat your DeliVita Pizza oven to normal pizza cooking temperature. Prepare your Turmeric dough as you would any other pizza dough.

  4. Then take a generous spoonful of the cooled goat mixture (do not warm up beforehand or it will just run off). Take to about 5cm from the edge of the pizza dough and cook as normal.

  5. When you take it out of the oven drizzle over your raita and sprinkle with fresh coriander leaves. Eat immediately.

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