Just a few more reasons why you should be eating Goat Meat!
1. Kid Goat is incredibly tender
When the Michelin-starred Indian restaurant, Gymkhana, opened in 2013, much was made of the tenderness of the kid goat methi keema and it’s still ranked as one of the capital’s must-try dishes.
2. It suits slow roasting
There are a few ways to slow cook goat. Goat is ideal for slow cooking and will stand up to rich spices. To do this you’ll need small chunks of goat, some Ancho and Guajillo chillies, oregano, kidney beans, garlic, cumin and chicken stock.
3. It supports the dairy industry
Eating kid goat meat supports the dairy industry: “Many thousands of dairy billies are slaughtered each year shortly after birth. These are the billies that help the goat dairy industry thrive. We feel this is a tragedy”
4. It has a powerful aroma
“Goat is great because it has a very powerful, funky, goaty aroma. This makes it very suited to strong flavours like spices, soy sauce, and fermeneted bamboo shoots and also means it’s suited to broths”
5. It makes for a good curry
Goat cooked Jamaican style with curry powder, onions, Scotch bonnet peppers, ginger and garlic and herbs, and served with rice and rotis.
6. It’s easy to buy
“Britain is finally waking up to what the rest of the world has known for a long time; goat meat is delicious.”
7. It can be air dried
If you’re a big fan of dried meats, look no further than Salamella di Capra, an intense, traditional cured goat meat salami from northern Italy made with 50 per cent goat and 50 per cent pork, is available from etruscany.com.
Jamaican Curry Goat – Insanely Delicious
Slow Cooked Jamaican Spiced Curry that is Full of flavour and tender to the bone! An Absolutely must make Jamaican food! So easy to make with minimal prep.
Prep time 15 mins, Cook time 90 mins, Serves 4-5
2Kg Goat meat Diced ON or OFF the bone (leg is best)
¼- ½ cup cooking oil
2 teaspoons minced garlic
1 medium onion sliced
4-5 Tablespoons Curry powder
1-teaspoon white pepper
1-2 teaspoons fresh thyme
2 green onions sliced
2-3 medium potatoes
1 Tablespoon tomato paste
1 scotch bonnet pepper (optional)
1 tablespoon Bouillon powder (optional)
Salt to taste
- Season goat with, salt and pepper. Set aside
- In a large pot, heat oil over medium heat, until hot, and then add the goat meat sauté stirring, frequently, any browned bits off the bottom of the pot, until goat is brown.
- Then add curry, stir for about 1-2 minutes.
- Add the garlic, white pepper, onions, tomato paste, scallions (green onions) and scotch bonnet pepper stir for about a minute.
- Then pour in just enough water to cover the goat and bring to a boil and let it simmer until tender (depending on the goat size and preference) about 2 hours or more, stirring the saucepan occasionally and adding more water as needed..
- About 15-20 minutes before you remove from the stove add potatoes and bouillon powder. Continue cooking until potatoes are tender, if you want really thick curry goat let the potatoes cook even more.
- You may adjust thickness of soup with water or stock.