Recipes
Goat meat has a low fat content and so it’s best to cook it slowly at a low temperature. This keeps the moisture in and gives a rich, full flavour whilst keeping the meat tender
Goat and kid joints benefit from covering and cooking slowly. Diced meat (on and off the bone) is great in a curry in many other dishes. Minced goat makes great burgers, koftas (no egg or rusk needed), meatballs and goat herders pie
GOAT MEAT CHILLI WITH SWEET POTATOES
Ingredients
1.5kg mined goat meat
2 tablespoons vegetable oil
2 cups chopped onion
1 tablespoon ground oregano
2 tablespoons ground cumin
1 teaspoon garlic powder
2/3 teaspoon chilli powder (or less to suit your taste)
1/2 cup plain flour
425g can red kidney beans
1 large, diced sweet potato
8 cups boiling water
Salt and pepper to taste
GOAT HERDERS PIE
Prep time 20 mins/cooking time 1hour 30 mins
Ingredients
680g cubed goat meat or minced goat
1 tablespoon plain flour
1 small chopped onion
10 peeled shallots
226g button mushrooms, halved
2 seeded tomatoes roughly chopped
½ cup red wine
1 teaspoon chopped thyme
Salt and pepper
12 stoned olives (optional)
Puff pastry sheets
Oil
Egg/milk
Method
Saute onions in cooking oil until almost clear. Add oregano, cumin, garlic powder and salt.
Add meat and stir until browned.
Add chilli powder and flour, stirring until thoroughly blended.
Add sweet potato and water. Simmer for 1 hour.
Add kidney beans 10 minutes before serving. Serve with rice or jacket potato and salad
Serves 6
GOAT MEAT CURRY
Ingredients
2kg lean goat meat (shoulder)
Oil for frying
1 sliced onion
3 teaspns cummin seeds
1/2 teaspns fenugreek seeds
3cm piece cinnamon
8 whole cloves
1 tablspn crushed green ginger
4 cloves garlic [crushed]
3 desrtspns curry powder
1 tablspn paprika
1/2 teaspn chilli powder
500gms tomatoes
1 teaspn cardamon
GOAT BURGERS WITH FAIRLEY'S BBQ SAUCE
Method
Toss the cubed goat meat in your flour so it’s lightly coated.
In a pan heat a little oil and add the meat until browned. Remove and set aside.
Using the same pan add a little more oil, add the onion and shallots and cook until softened. Add the mushrooms to the pan and cook for 5 minutes. Add the tomatoes, red wine, thyme and a pinch of salt and pepper.
Cover the pan and allow to cook for 40 minutes.
Add the olives and allow to cook for a further 5 minutes before setting aside to cool down.
Once cool place your mix into a pie dish and spread out evenly. Cover with the puff pastry and trim off any edges. Using the thumb push the pastry to the side of the dish around its entire perimeter. Cut a small slit into the top of the pie. Using egg or milk glaze the pastry
Bake in the oven for 25-30 minutes at 400°F/200°Celcius/Gas Mark 6 until golden brown and piping hot
Allow to stand for 5 minutes before serving
You can omit the olives/thyme and replace with 2 chopped garlic cloves/rosemary/half tspn cinnamon and an optional 4 chopped anchovy fillets. If you’re not a pastry fan top with mashed potatoes/sweet potatoes
Photo by Louise Callaghan
Method
Cut meat into small pieces.
Pour enough oil into a pan to cover the base and heat well. Add the sliced onion and cook until half browned. Add the cummin, fenugreek, cinnamon and cloves. Cook gently until the onions are browned. Add ginger and crushed garlic, fry for 30 seconds.
Add meat and cook until well browned. Reduce heat and cook gently for 10 minutes.
Add curry powder, paprika and chilli powder. Add peeled, chopped tomatoes and stir well to combine with other ingredients.
Place in an oven-proof dish. Stir in 500mls water and sprinkle cardamon over the top. Cover and simmer for 11/2 to 2 hours. Add more water if necessary during cooking time.
Serve with boiled jasmine rice, mango chutney, cucumber mixed with natural yoghurt and poppadums
Photo by Nicky Potts
CARIBBEAN GOAT KEBABS
Ingredients
500g boneless goat loin, cut into 1/2" cubes
1 cup plain low fat yogurt
2 tbs orange juice
1 tbs ground coriander
1/4 tsp ground ginger
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp salt
skewers
MINCED GOAT AND SCREAMING CHIMP CHILLI SAUCE WRAP
Method
In a medium bowl, stir together yogurt, orange juice and all seasonings. Blend well.
Add the goat meat cubes and stir to coat with the marinade.
Cover and refrigerate for 4 - 24 hours.
Remove the meat from the marinade, pat lightly with paper towels to dry.
Place meat evenly on the skewers.
Grill over medium-hot coals, turning frequently, for about 10 minutes until nicely brown
Photo by Phil Jones
ROAST KID
Rub the meat with olive oil. Sprinkle with herbs, marjoram, rosemary and thyme. Wrap in foil or in a roasting bag, and put in an oven on a medium heat [165C]
Cook for 30 minutes per 500gms of meat, plus 30 minutes. Make a sauce by chopping onions, celery, parsley, thyme and a bay leaf.
Place them in a pan with 750mls of stock or water and simmer for 20 minutes. Heat 25gms butter in a pan, add and stir until brown.
Strain the stock and add to the browned flour. Stir until stock thickens, then simmer for 10 minutes.
Photo by Niall Tudor McKay-Mount, Screaming Chimp Chilli Sauce
Method
Goat meat for burgers is tender there is no need to use a filler e.g. bread or a binder e.g. egg. Add ingredients such as sun dried tomato, basil, garlic, coriander or ras-el-hanout spices. Mix the ingredients in a bowl and pat into burger shapes. Either bbq or oven bake for 20mins at 200C (180C fan)
Recipe and photo by Nicola Scott