Best Goat Curry in Winnipeg

About Our Goat Curry

Goat curry rewards patience. Bone-in halal goat needs a long simmer to turn tender, and that same time lets the meat pull deep flavour from the masala instead of just sitting in it.

We build the base with browned onions, ginger, garlic and a blend of whole and ground spices, then let the goat cook down until the sauce clings to the bone. Ask for it Vindaloo-style for extra heat and tang. It’s a longtime favourite alongside butter chicken and palak paneer, and a regular on our lunch and dinner buffet.

How We Make Our Goat Curry

• Bone-in halal goat, browned before it simmers
• Onions cooked down slowly with ginger and garlic for a deep base
• Whole and ground spices bloomed in oil before the meat goes in
• Simmered low and slow until the meat is fork-tender
• Finished mild as Goat Curry or sharp and tangy as Goat Vindaloo

Spice Level & Dietary Notes

How spicy is it?

Medium to hot. Ask for it Vindaloo-style for extra heat and tang, or classic Goat Curry for a milder, deeply spiced gravy.

Dietary information

Halal (goat). Contains no dairy in the base gravy; not vegetarian or vegan.

What to Order With Goat Curry

• butter chicken for a milder curry alongside it
• Palak Paneer
• garlic naan or basmati rice
• Paneer Pakora to start
• a cold mango lassi to finish