Recipes

How to cook goat meat

Due to its low fat content, goat meat will lose moisture and can toughen quickly if it is exposed to high, dry cooking temperatures. The 2 basic rules for cooking goat meat:

1. Cook it slowly at low temperature.
2. Cook it with moisture. It is great for curries!

Goat meat can be substituted in many lamb recipes.

Goat Shepherds Pie

Ingredients:

• 3 cups chopped cooked goat meat
• 1 clove garlic, peeled
• 1 medium onion
• 1 tsp rosemary, crumbled
• 4 tbsp butter
• 2 tbsp flour
• 3/4 cup broth
• salt and freshly ground pepper
• 4 medium potatoes, cooked and mashed (about 3 cups)

• Preheat oven to 375oF.
• Combine meat, garlic, onion and rosemary. Chop until fine in a food processor.
• Melt butter in pan and stir in flour. Cook for a few minutes until smooth and blended.
• Slowly add broth. Stir and cook until gravy is thickened, cooking at least 5 minutes to get rid of raw flour taste.
• Add meat mixture, stir to blend, and add salt & pepper to taste.
• Spoon into casserole or deep pie dish. Spread the mashed potatoes on top and cover evenly to edge of casserole.
• Bake for 35-40 minutes or until potatoes are browned.

Goat in Lentil Sauce

Source: The Advertiser July 08, 2009

• 1 cup yellow split peas
• 1⁄2 cup red lentils
• 3kg goat, cut into pieces on the bone
• 1 piece ginger
• 6 cloves garlic

Spices:

• 2 cinnamon sticks
• 6 star anise
• 10 whole cloves

Masala blend:

• 30g meat curry powder
• 25g coriander powder
• 10g cumin powder
• 10g chilli powder
• 5g tumeric powder
• 100ml tamarind juice
• 10-15g salt (adjust to taste)

• In a heavy-base pot cook goat meat together with lentils, add sufficient water to cover the meat. Add more water while cooking if required.
• Grind ginger and garlic to a paste.
• In a saucepan heat a little oil and fry spices. Add ginger and garlic paste, then Masala blend and fry until aromatic.
• Add to simmering meat, cover and cook until meat is tender (adjust water).
• Season with salt and tamarind juice.

Balti Goat Curry

Recipe from Balti Express in McWhirters, Fortitude Valley

Ingredients:

• 1kg lean diced goat - preferably upper leg (goat on the bone can also be used, but 2kg are required to make the same quantity)
• 1kg or 3 large onions sliced
• 8 cloves garlic chopped
• 5cm ginger chopped
• 3 green chillies chopped (hot or mild to taste)
• 1/2 bunch coriander coarsely chopped
• 1/4 bunch mint coarsely chopped
• 15 cloves whole
• 10cm cinnamon stick whole
• 4 cardamom pods crushed
• 1/2 teaspoon chilli powder
• 1/2 cup Greek yoghurt
• 2 beef cubes or equivalent
• Salt to taste
• 2 teaspoons tandoori colour
• Basmati rice cooked (premium quality essential)
• 4 hard boiled eggs cut in half

Directions:

• Gently wash rice and place to one side
• Brown the onions in a heavy based cooking pot, adding cinnamon, cloves and whole crushed cardamom pods when almost ready.
• Add ginger, garlic, chilies, chili powder, coriander and mint (reserve small sprig of mint and coriander for garnish and fresh flavour enhancement) frying for a further 2 mins stirring continuously.
• Transfer all of these ingredients to a plate and brown meat over high heat in the same pan.
• Return ingredients to pan adding beef stock cubes, yoghurt, salt to taste and just enough water to cover meat; bring to gentle boil, and then reduce heat covering pan tightly and simmer for approx 25 mins or until meat is tender. (This time will vary depending on the cut of goat you can get hold of).
• When the meat is cooked, place a layer of rice about 5cm thick in a serving bowl, then a similar layer of goat curry followed by a further layer of rice. Repeat this process until all the goat curry is used up, but finish with a layer of rice.
• You can remove the whole spices whilst assembling the dish at this stage, but often it is nice to leave them in so your guests can see you've used real spices.
• Arrange hard boiled eggs into top rice layer and sprinkle generously with heavy dashes of the tandoori colour that will soak down colouring the rice, then sprinkle with the reserved mint and coriander.
• Serve immediately with coriander chutney and poppadums.

Moroccan chevon kebabs with lemon couscous

Source: http://www.mla.com.au/NR/rdonlyres/D396 ... Chevon.pdf

Ingredients:

• 1kg trimmed chevon rump,
• cut into 2cm dice
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp harissa
• 1 tsp ground coriander
• 1 red capsicum, cut into 2cm dice
• 1 green capsicum, cut into 2cm dice

Lemon couscous:

• 2 leeks, sliced thinly
• 1 tbsp olive oil
• 4 tbsp butter
• 3 cups vegetable stock
• 1 tsp salt
• 375g instant couscous
• grated rind of 1 lemon
• 2 tbsp shredded mint

Directions:

• Combine the chevon with the oil, lemon juice, harissa and coriander, mix well. Refrigerate for three hours or overnight.
• Thread the chevon and capsicum alternatively on to metal skewers.
• Ensure barbecue or barbecue char-grill plate is hot before you cook. Let the kebabs cook on one side until moisture appears on the top before you turn.
• Cook for a further 2-3 minutes. Remove from the heat and cover loosely with foil to rest for two minutes before serving.
• Serve kebabs with lemon couscous.

To make the lemon couscous:

• Cook the leeks in the oil and 2 tbsp of the butter until soft. Set aside.
• Bring the stock to the boil with the salt and pour over the couscous.
• Stand for 10 minutes until the couscous has absorbed the stock.
• Fluff the couscous with a fork, add the remaining butter.
• Stir through the cooked leeks, lemon rind and mint.

Websites for goat meat recipes:

When looking for recipes it's important to note that goat meat, also known as Kid, Mutton, Chevon, Capretto or Cabrito.

• Goat, Spinach and Feta Pie with Beetroot Puree
• Stuffed Goat Leg with Potatoes
• Goat meat cooking 101
• Roast leg of goat
• Goat khorma
• Goat curry
• Morrocan Goat in Tomato and Onion
• Marinade for Goat Meat
• Jamaican Goat Stew
• Chevon cutlets with coriander and mint sambal
• Chilli goat