In this week’s Irish Country Living, Sunil Ghai talks to Ciara Leahy about how his goat mince curry has become the signature dish in his award-winning Pickle Restaurant in Dublin.

If you’re already a fan of goat meat or want to give goat a go, this is the recipe to impress.


Pickle Restaurant's goat on toast

1kg goat mince (without fat)

2 tbsp rapeseed oil

2-3 black cardamom, crushed

3-4 green cardamom

20g kalpasi (stone fungu, you should be able to source this in an Asian market, but if you can’t find it, the recipe will still work great without it)

400g onion, chopped

2 tbsp ginger garlic paste

3 green chillies, split

3-4 garlic cloves, crushed

2 sticks cinnamon

3-4 bay leaves

1 tsp turmeric powder

2 tsp red chilli powder

½ tsp garam masala


300g plum tomatoes

250g natural yoghurt

To serve:

Chopped coriander

Chopped mint leaves

Ginger julienne

Toasted brioche or white bread toast

  • 1 Heat the oil in a large saucepan or stock pot. Add the black and green cardamon and the kalpasi and wait until they crackle.
  • 2 Add the onion and sauté for a few minutes until it turns golden brown.
  • 3 Add the paste, garlic and chillies and cook for a further 5-6 minutes.
  • 4 Add the dry spices, bay leaves and the cinnamon sticks with a little bit of water and stir.
  • 5 Add the tomato and yoghurt and cook until everything is cooked through and the oil starts to get separated. This usually takes about 25 minutes.
  • 6 Add the goat mince and cook on a low heat for about an hour, until the goat is cooked through.
  • 7 Season it nicely and add lots of coriander, mint and ginger julienne as a garnish. Serve with toasted brioche or white bread toast to scoop up the curry.