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Recipe:Goat vindaloo

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This recipe is approved by RWs self-appointed culinary expert

This is one of many ways to prepare goat. This dish will probably be especially popular in Britain.


  • 1 goat (use one pound of boneless meat or 2 pounds of bone-in meat for this dish. What you do with the rest is up to you).
  • 1 potato, cut into large chunks
  • 1 onion, slivered
  • 3 cloves of garlic, chopped
  • 1 tbsp Garam Masala
  • 1/4 tsp turmeric
  • 1 tbsp hot chili and garlic paste
  • one tomato
  • 2 tbsp ghee or olive oil


After you are finished with the goat, slaughter it. Butcher one haunch and cut into small pieces. Salt and pepper the meat and set aside.

In a pan, combine vegetables, garlic chili paste, ghee/oil, and spices. Cook slowly, until a gravy is formed. Flour the goat, and brown in a separate pan. Add Goat to gravy, deglaze pan with vegetable stock, and add to gravy. Cook over low heat until goat is tender. Serve with basmati rice after a prayer to the Dark Lord.