Goat meat recipes
Below are some recipes for goat meat For best results cook on a low/med heat, slowly and keep moist If you have a favourite goat recipe you would like to share with everyone please send them in This Mauritian-style curry is full of vibrant, robust flavours. Serves 4 Ingredients 1kg goat shoulder (or other braising cut) 3 tbsp olive oil ½ tsp turmeric ½ tsp ground cumin or cumin seeds ½ tsp mustard seeds 1 cinnamon stick 2 star anise 4 cardamom pods, lightly crushed 1 tsp unrefined light brown sugar 1 x 400g tin chopped tomatoes 400ml chicken stock or water A handful of coriander leaves, for garnishing CHILLI PASTE 1 small onion , roughly chopped 4 garlic cloves , peeled 4 small seeded chillies , roughly chopped 3cm piece ginger, roughly chopped generous pinch sea salt 3 tbsp groundnut oil Method To make the chilli paste, put all the ingredients
into a small food processor and whizz to a fine paste. Stop the machine and scrape down the bowl two or
three times to ensure it's all evenly ground. Scrape the paste into a small bowl and set aside. For the curry, cut the goat shoulder into small,
bite-size chunks and season with salt and pepper. Heat half the oil in a wide saucepan. Fry the meat
in two batches until golden brown all over. After each batch, remove to a plate and set aside. Tip the chilli paste into the pan and stir over
medium heat for 2-3 minutes until fragrant. Add the dried spices, sugar and curry leaves, if
using. Continue to stir for another minute. Add the chopped tomatoes and stock to the pan and
stir well. Reduce the heat, cover the pan and cook slowly for
3-4 hours until the meat is just tender. Remove the lid and skim off the excess oil. Gently simmer for another 20-30 minutes until the
curry has reduced and thickened. The meat should be very tender.
Jamaican Curried goat
Ingredients
1 kg goat meat 1 tbsp vegetable oil 2 large onions, chopped 2-3 sprigs thyme 2 cloves garlic, finely chopped 2 spring onions, chopped 1 scotch bonnet pepper, (whole) 2 tsp curry powder 1 tbsp tomato ketchup 1 tsp ginger, finely chopped water, to cover 2 large carrots, cut into cubes 1 large potato, cut into cubes rice and peas, to serve Method
1.
1. Wash the meat under cold running
water and cut into small chunks.
2. Heat the vegetable oil in a large lidded frying
pan, seal the meat until browned all over, add the onions and fry
until golden-brown. 3. Add the thyme, garlic, spring onions, scotch
bonnet pepper, curry powder, tomato ketchup, ginger, salt, freshly
ground black pepper and water to cover, and put the lid on. 4. Simmer until nearly tender (about 1 hour - 1
hour 30 minutes). 5. Add carrots and potato to the pan and simmer
for a further 10 minutes, or until the meat, carrots and potato are
all tender. Serve with Jamaican rice and peas Fijian Goat curry Ingredients 8 cloves garlic 1 tsp ground fenugreek seeds 1 tsp coriander 1 tsp black mustard seeds 2 tsp cumin 2 tsp turmeric 1 large red chilli, de-seeded and roughly chopped tsp cayenne pepper 2 tbsp curry powder 1 tsp granulated sugar 3 lime zest, strips with pith removed 1 limes, juice 1 small bunch of coriander 900 g goat meat, trimmed and cut into 2.5cm cubes 2 medium carrots, peeled and cut into 1cm cubes 3 large potatoes, peeled and cut into 2cm cubes 200 ml bio low-fat plain yogurt 1 pinches freshly ground salt and black pepper Method 1. Put the garlic, spices, sugar, lime zest, and
juice in a food processor with 125ml of water and half of the
coriander. Blitz until you have a smooth paste.
2. Stir one heaped tablespoon of the paste into
another 125ml of water in a saucepan and cook for five minutes or
so, until the mixture is thick.
3. Add the goat meat to the pan and mix well. Return to the heat and then cover and simmer for 30 minutes. 4. Stir in half of the shallots and all of the
carrot. Cover again and cook for a further 15 minutes.
5. Add the potatoes and continue cooking for about
15 minutes more, until the potatoes are tender and the curry is
thick.
6. Just before serving add the remaining onion the
yoghurt and sprinkle over the remaining coriander. Serve with boiled rice, raita and mango chutney on
the side. Curried Goat
Ingredients 1 kg lean goat meat, cut into large chunks ½ lime, juice only 2 tbsp mild curry powder 2 tbsp all-purpose seasoning 6 tbsp groundnut oil 425 ml vegetable stock 1 onion, roughly chopped 2 cm piece fresh root ginger, finely chopped 1 red chilli or scotch bonnet pepper, chopped 2 cloves garlic, finely chopped 10 allspice berries ½ red pepper, seeds removed, cubed ½ green pepper, seeds removed, cubed 2 spring onions, green parts only, roughly
chopped 2 waxy potatoes, cut into chunks 2 tbsp chopped flat-leaf parsley 2 tbsp chopped fresh coriander boiled rice, to serve Method 1. Place the goat into a large bowl and add
the lime juice, curry powder and all-purpose seasoning. Mix well
to coat the meat in the seasoning, then cover with clinf film
and marinate in the fridge for four hours. 2. Heat a large non-stick casserole or
heavy-based pan until very hot, then add the groundnut oil. When
the oil is nearly smoking, add the goat and turn the meat in the
oil until well coated. 3. Cover the pan with a lid and turn the heat
down to low. Cook for 45 minutes, checking the meat every so
often to ensure it isn’t browning too much on the bottom. 4. Increase the heat, add 150ml of the stock
and bring to the boil. Turn the heat back down and simmer for
another 45 minutes. Add another 150ml of stock and cook for a
further 45 minutes. 5. Add the onion, ginger, chilli, garlic and
allspice berries and stir gently. Add all of the remaining
ingredients except for the potato, herbs and rice. Bring to the
boil, then turn the heat down, cover and cook for another two
hours, stirring occasionally. Add more stock if the mixture
seems too dry. 6. About 20 minutes before the end of cooking
time, add the potatoes. When the potatoes are cooked and the
goat is very tender, season to taste with salt and freshly
ground black pepper. Cutlets in a spiced orange and tomato sauce
Ingredients 4 chops of goat meat olive oil, for frying 1 heads celery, cut into 2.5cm-thick diagonal
slices 1 small handfuls shallots, peeled and sliced
thickly 1 tsp cumin seeds 1 tsp coriander seeds 1 heads garlic, finely chopped 1 small red chillies 400 g tinned plum tomatoes 1 pinches saffron 1 generous splashes madeira 125 ml orange juice 500 ml light chicken stock ( 1 bunches fresh coriander, leaves removed from
stalk, both retained and leaves finely chopped Method 1. Preheat the oven to 140C/gas 1. 2. Heat a little olive oil in a large
ovenproof braising pan over a medium heat and brown the goat
chops on both sides, then remove from the pan and set aside. 3. Add the celery and shallots to the same pan
and colour in the olive oil. 4. Add the cumin and coriander seeds, garlic
and chilli and stir well, coating the onions and celery. Stir in
the tomatoes and cook for 1 minute, stirring until well
combined. 5. Add the saffron, a large glug of Madeira,
the orange juice and the stock, stir well and bring to the boil. 6. Return the goat to the pan. Add the
coriander stalks to the pan. Season well with salt and freshly
ground black pepper. 7. Transfer the pan to the oven and cook,
uncovered, for 1 hour or until meat is very tender. 8. Remove the pan from the oven and set the
goat meat to one side. 9. Reduce the sauce, if necessary, over the
hob, then strain through a sieve and remove the coriander
stalks. 10. To serve, arrange the goat chops on
plates, pour over the sauce and sprinkle with half of the
chopped coriander. Stir the remaining coriander through the
herbed couscous and serve with the goat. Goat moussaka
Ingredients 4 tbsp olive oil 2 aubergines, sliced, about 5mm thick 1 large onion, diced 2 cloves garlic, finely chopped 2 sprig of rosemary, leaves finely chopped 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground cinnamon 450 g goat meat, minced 400 g canned chopped tomatoes 200 ml chicken stock 1 handful mint, chopped, plus extra to garnish handful fresh coriander, chopped 4 tomatoes, skinned and sliced 25 g butter 25 g plain flour 250-300 ml whole milk pinch nutmeg Method 1. Heat 2 tablespoons of the oil in a large
frying pan. Add the aubergine slices and fry for about 5
minutes, turning occasionally, until browned. Remove and set
aside. 2. Pour the remaining 2 tablespoons of oil
into the frying pan and tip in the onions. Cook gently over a
low-medium heat until softened and translucent. Stir in the
garlic, rosemary, cumin, coriander and cinnamon and fry for 1
minute. Add the goat mince and cook for a few minutes, stirring
to break it all up and until it is no longer pink. Tip in the
tinned tomatoes and stock and bring to the boil. Simmer gently
for 10 minutes. 3. Preheat the oven to 180C/160C fan/gas 4.
Stir the mint and coriander into the mince mixture and season to
taste. 4. Lay half the aubergine slices, slightly
overlapping, in the bottom of a large ovenproof dish. Spoon the
goat mince mixture over them, then top with the tomato slices
and the rest of the aubergine. 5. Melt the butter in a separate saucepan,
then stir in the flour and cook, stirring occasionally, for 1-2
minutes over a medium heat, or until the mixture resembles
ground almonds. Remove from the heat and gradually stir in the
warm milk, a little at a time, whisking constantly to make a
thin, smooth mixture. Return to the heat and cook, stirring all
the time, until thickened. Finish with a little nutmeg and
seasoning. 6. Spoon this sauce over the top of the
moussaka and bake for 30-40 minutes until golden. Serve
garnished with chopped mint leaves. Goat brochettes
Ingredients 500 g fillet goat meat, cubed 1 tsp ground cumin 1 tsp ground coriander 1 tsp chilli powder 2 tsp turmeric 1 small red chilli, finely chopped 2 cloves garlic, finely chopped 2 tbsp acacia honey 1 tbsp olive oil 1 tbsp balsamic vinegar Method Soak the wooden skewers in water for about 30
minutes, to prevent them burning. Thread with the meat pieces. 1. Mix the spices, chilli, garlic, honey, olive oil and vinegar together.
Pour over the brochettes and leave to marinate for 20 minutes.
2.
Grill for 5-6 minutes, turning
regularly, until cooked. Serve immediately. Easy Pot Roast
5 pound goat shoulder 2 cups water 1 large onion 2 cloves garlic Worcestershire sauce Salt Pepper 5 medium potatoes Put goat meat into roasting pot with water.
Sprinkle well with salt, pepper and Worcestershire sauce. Add
chopped onion and garlic. Put on lowest heat on stove. Cook for
5 hours. Add potatoes 1/2 hour before serving.
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