Chevon Curry

Chevon Curry
Prep time
Cook time
Total time
Serves: 4
  • 2 tbsp Curry Powder
  • ¼ cup fresh Lemon Juice
  • 4 tbsp Vegetable Oil
  • 1 large Onion
  • 1 tbsp Ginger, minced
  • 2 tbsp Garlic, minced
  • 2 tbsp Curry Paste (hot, medium or mild)
  • 1 tsp Cinnamon, ground
  • 1 tsp Cumin ground
  • 3 cups Water
  • 1 lb Chevon, cubed, fat trimmed
  • ½ tsp Salt & freshly ground Pepper
  • 1 cup lite Coconut Milk
  • 2 cups drained, chopped Tomatoes
  • 1 tbsp Lemon Juice
  • 2 cups baby Spinach
  • 4¼ cut Lychee nuts (Asian food section)
  • 2 hot peppers (optional)
  1. Marinate chevon overnight in the 2 tbsp of curry powder, ¼ cup of lemon juice, 1 tbsp of garlic and 2 tbsp vegetable oil.
  2. Heat the next 2 tbsp oil in a large wok or skillet. Saute the onions slowly until softened, add ginger and garlic, saute for another 5 minutes.
  3. Stir in curry paste, cinnamon and cumin. Cook until frangrant - approximately 1 minute.
  4. Add chevon and marinade and 3 cups of water. Simmer until tender and the water is evaporated.
  5. Water may have to be recontituted depending on the cut of meat being used.
  6. When meat is tender, add the coconut milk, tomatoes, hot peppers, if using and bring to boil.
  7. Reduce heat and simmer until thickened. Remove from heat and add lemon juice, spinach and lychee nuts.
  8. Serve with pappadums, chutney, plain yogurt and pickle.
  9. Garnish with fresh mint and additional lemon.
Nutrition Information
Serving size: 1 Calories: 430 Fat: 27gm Saturated fat: 7gm Trans fat: 0.2gm Carbohydrates: 34gm Sugar: 8gm Sodium: 430mg Fiber: 8gm Protein: 27gm Cholesterol: 90mg