Kid Goat Diced ON the Bone


Kid goat diced on the bone into curry size pieces.

Choose your size of piece. 1Kg vacuum packed bags

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Kid goat diced on the bone for curries and casseroles. A mixture of shoulder and loin – Ideal for slow cooking allow approx 3-4 hours.

If you are looking for a kid goat butchered into joints, mince, chops or other cuts, please see our Half Kid Goat, and Whole Kid Goat products

Please note – as the meat is cut through a bandsaw there may on occasion be small shards of bone  – please be aware of this when cooking and serving your dish

Kid Goat Curry

Curry Ingredients:
2 kg Kid Goat Diced ON the bone (for the very leanest curry choose Kid Goat Leg Diced ON the bone)
1 large carrot chopped
1 large onion chopped
3 garlic cloves chopped
2 celery stalks chopped, 1 to serve
1/2 habanero pepper chopped (optional)
1 tbsp vegetable oil
1 tbsp dried thyme
3-4 tbsp curry powder
1 tsp asafetida aka hing (optional)
salt and pepper to taste

Curry Method:

  1. Begin by heating the vegetable oil in a pan on medium to high heat.
  2. If you are using asafetida powder (hing), add it to the oil once it’s hot.
  3. When the oil is hot, add the onions, garlic, salt and pepper.
  4. Let the onions sweat for 5 minutes. Then add the carrots, celery, habanero (if you are using peppers), thyme and 2 tbsp of curry powder.
  5. Cook everything down for 8 to 10 minutes. While this is cooking, put the kid goat meat, remaining curry powder and about 3 tsps of salt into the slow cooker.
  6. Turn the slow cooker on high and cover. When the vegetable and spice mixture has cooked down, pour it over the kid goat meat in the slow cooker pot.
  7. Mix everything together and then add a 1/2 cup of water to the pot. It may seem like very little water, but as the kid cooks down it’ll release more water.
  8. Keep the slow cooker on high and cover the pot, allow the curry to cook on high for at least 5 hours.
  9. This dish is traditionally served rice and beans…

Rice Ingredients:
1 cup of parboiled rice
1 can of kidney beans
1 celery stalk chopped
3 green onions chopped
2 cloves of garlic chopped
1 tbsp vegetable oil
2 1/2 tsp Jerk seasoning
salt and pepper to taste

Rice Method:

  1. Heat the oil in a pot over medium to high heat, be sure to pick a pot with a lid.
  2. When the oil is hot, add the celery, garlic, green onions and salt.
  3. Personal preference dictates whether to add salt in the beginning to help sweat the vegetables down or later for seasoning.
  4. When the celery is soft, add the pinto beans and the jerk seasoning. Stir to combine all the ingredients.
  5. Now add the rice to the pot, mix everything together and then add water. The amount of water is very simple. Add enough water to cover the rice so that it sits at 3/4 of an inch above the rice.
  6. Bring the water to a hard boil, then turn the heat down to low, cover the pot and allow the water to simmer for approximately 15-20 minutes or until the water has evaporated. The rice should be soft and slightly chewy at this point….not mushy.
  7. Remove the pot from the heat and let it sit, with the cover on, for 10 minutes. The rice absorbs the steam and any additional water to complete the cooking process.

Additional information

Weight 1 kg