How to make: Goat Curry with Peshwari Bannock

This crowd-pleasing goat curry is ideal for cooking over a campfire

For the Goat Curry:

stylish metal cup and kettle in sunny forest in the mountains


  • 750g goat (or mutton if you can’t
    get hold of goat) cut into chunks
  • 3 onions, diced
  • 5 sweet potatoes, peeled and cubed
  • 3-5 red chillies (de-seeded if you don’t want it too hot)
  • 5 cloves garlic, crushed
  • Curry spice mix – you can use garam masala or make your own mix of spices
  • 1 handful desiccated coconut
  • 1 can chopped tomatoes
  • 1 can coconut cream


1. Briefly brown the goat in a little oil or butter before adding the onions, chilli and garlic to sweat.

2. Add the spices to cook out for a minute before adding the sweet potatoes, tomatoes, canned and desiccated coconut.

3. Simmer the curry for at least two hours (ideally longer) to ensure the goat is nice and tender. Serve with the bannock.

For the Peshwari bannock:


  • 3 handfuls plain flour
  • 2 handfuls milk powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 handful desiccated coconut
  • 1 handful sultanas
  • Water – enough to make a dough


1. Use your hand as a measuring tool and combine the ingredients with just enough water to bring it together in a dough.

2. Knead lightly for two minutes before flattening out to the size of the cooking implement you have. A billycan lid works well – prop on an angle, using a forked stick, next to the fire and turn periodically to stop spots getting burnt. The idea is to bake it using the heat or embers as opposed to scorching it with flame. It is cooked when the bread makes a hollow sound when you knock it.

Taken from our Outdoor Cooking issue

Recipe by Emma Armstrong