Goat Curry Malloreddus
Turmeric-Spiced Mallreddus, Sri Lankan Goat Curry, Yogurt, Mint
Chef Dylan Jobsz of Esther’s Kitchen | Las Vegas, NV
Yield: 5 servings
Adapted by StarChefs | April 2026 | Photo: Alexander Zeren
INGREDIENTS
Turmeric Malloreddus:
300 grams premium semolina flour
200 grams semolina #1 flour
60 grams 00 flour
50 grams ground turmeric
8 grams fine sea salt
2½ grams baking soda
Sri Lankan Curry Powder:
90 grams coriander seeds
45 grams cumin seeds
36 grams fennel seeds
27 grams Sri Lankan dried chiles
20 grams Ceylon cinnamon sticks
15 grams black peppercorns
15 grams brown mustard seeds
15 grams whole cloves
9 grams fenugreek seeds
9 grams cardamom pods
9 grams curry leaves
6 grams ground tumeric
Goat Curry:
4 pounds cubed goat
7 grams kosher salt
50 grams chopped garlic
50 grams chopped yellow onions
50 grams chopped white onions
45 grams chopped ginger
15 grams chopped jalapeños
Coconut oil
20 grams coconut arrack
30 fluid ounces coconut milk
4 ounces butter
To Assemble and Serve:
Yield: 1 serving
Kosher salt
Yogurt
Mint
METHOD
For the Turmeric Malloreddus:
In a mixing bowl, combine all ingredients and 200 grams water. Add to pasta extruder and mix 5 minutes. Extrude using malloreddus -shaped pasta die. Transfer to a floured work surface and cut dough to desired length. Transfer to a ventilated container and let air dry 4 hours at room temperature.
For the Sri Lankan Curry Powder:
In a large sauté pan over high heat, toast all spices until fragrant and smoking, stirring constantly. Transfer to a sheet tray and spread into even layer. Let cool. Once cooled, transfer spice mixture to a Vitamix Commercial blender and pulverize until a fine powder is achieved. Transfer to an airtight container and reserve.
For the Goat Curry:
Heat oven to 325°F. In a mixing bowl, season goat with salt and 60 grams Sri Lankan Curry Powder. Let rest 1 hour at room temperature. In a food processor, combine garlic, onions, ginger, and jalapeños. Set aside. In a large sauté pan over high flame, heat oil until smoking. Add seasoned goat and sear until browned, scraping pan as needed. Once evenly browned, remove from the pan. Add minced vegetable mixture to same pan with remaining goat fat. Place over medium-low heat and cook until mixture is fragrant and liquid is mostly evaporated. Add arrack and cook until au sec. Add coconut milk and cooked goat. Bring mixture to a simmer. Cover and cook 3 hours in oven, or until meat is fork-tender. Remove from oven and let cool. Once cooled, transfer to the bowl of a stand mixer fitted with a paddle attachment. Shred until desired consistency is achieved. Transfer to a large stock pot over low heat and keep warm.
To Assemble and Serve:
Bring a pot of salted water to a boil. Add desired amount Turmeric Malloreddus and cook 4 minutes, or until just al dente. Strain and transfer to a sauté pan over medium flame. Add desired amount Goat Curry and toss to coat. Season with salt. Transfer mixture to a serving bowl. Garnish with desired amount yogurt and mint.
