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Goat recipes

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default Goat recipes

Post by boobiejuicemama on 23rd January 2011, 8:26 am

I am after some good goat recipes, especially curry ones, any ideas? I generally use lamb curry base, but thought if anyone had any brilliant ideas I could poach...? TIA
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Post by Hathorite on 23rd January 2011, 8:39 am

Carribbean Curry works a treat with goat! I have my own recipe knocking about somewhere which I use. I will warn you a friend of mine made this for her man and his mates (all rugby players) as she had quite a scrum in her kitchen as they fought over the last bit in the pot. I accept no responsibility for riots (though I may be amused)

2pounds boned meat
1T curry powder
3 crushed garlic cloves
1 large onion chopped
4 sprigs thyme
3 bay leaves
1 teaspoon ground allspice
2 tablespoons olive oil
4 tablespoons butter
4 cups stock
1 hot pepper chopped (more if you're adventurous)
cooked rice to serve

Cut the meat into 2 inch cubes and place into a bowl. Cover with curry powder, garlic, onions, thyme, bay leaves, allspice and oil. Mix thoroughly till meat is coated and allow to marinade at least 3 hours or overnight.

Melt butter into a pan, add seasoned meat and fry over moderate heat for 10 mins, turn the meat so it doesn't burn and don't worry about the crispy bits in the pan - that's the good stuff.

Stir in a bit of stock to deglaze the pan and get all the bits off the bottom, then pour in the rest of the stock and your chili peppers of choice. Allow to simmer for 1 1/2 hours or until the meat is tender. Keep an eye on it as you don't want it to burn, but this will make its own gravy. Serve over rice.
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Post by boobiejuicemama on 23rd January 2011, 9:44 am

Thanks so much for that, its a great recipe, I will definitely do that next time, I like the sound of Thyme in a curry, different from what I would normally think to use Smile
I found one online to use tonight, adjusting it a little to suit our tastes and what we have in the cupboard Mrs Singh's Goat Curry Recipes just minus the cinnamon and tomatoes as I didn't have any, and I just couldn't find the garam masala! OH and I didn't put the curry powder in, that kind of seemed, well what on earth is curry powder anyway? just a mixture of other spices!

B
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Post by boobiejuicemama on 23rd January 2011, 9:45 am

oops just realised yours has curry powder hehe, its ok, I have some Razz
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Post by Hathorite on 23rd January 2011, 10:10 am

You can fudge that one - I have some carrib-spice I use instead, or I just add some tumeric or paste or whatever works. Give a go and see what happens.
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Post by mr_sfstk8d on 23rd January 2011, 1:59 pm

Gotta put my glasses on BEFORE reading posts. Thought I was looking for "Ghost" recipes. Embarassed
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Post by MrsC on 23rd January 2011, 2:01 pm

I think Hugh FW had a goat curry recipe on one series of River Cottage. I'll see if I can find it online for you.

Mrs C x

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My blog, Being Mrs C: http://www.beingmrsc.com
Mr C and my other project, UK Nature Blog: http://www.uknatureblog.com
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Post by MrsC on 23rd January 2011, 2:03 pm

[url=Here]http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/curry_goat_p_1.html[/url] we go. Not done this myself, but have heard people say it was very nice.

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Post by Wilhelm Von Rhomboid on 23rd January 2011, 2:39 pm

Mmmmm. I love goat. I am often tempted to keep a few, but their ridiculous antics still outweigh my desire for their flesh.

A few non-curry ideas:

Goat satay: cut the goat into cubes and marinate in 2 tbsp lemon juice, 1 tbsp soy, some finely chopped chilli, galic and onion, and some dessicated coconut. Then put on skewers and grill for 10 mins or so. Serve with thinned down peanut butter mixed with a squeeze of lie and some chilli.

Mario Batali also has a great recipe for barbecued goat with lemon salad and almond pasta, which I heartily recommend. You can find it here:

http://www.foodnetwork.com/recipes/mario-batali/barbecued-goat-with-lemon-salad-and-almond-pesto-recipe/index.html

Another simple but delicious method is goat meatballs with tomato sauce and spaghetti - make just as you would with any other meat, but add some finely diced pork bacfat to lubricate the meat, as goat is very lean.

Goat also makes very nice sausages. Again you will need to add pork backfat. I like to make a variant on a Merguez sausage using goat in place of lamb, and they are very tasty, particularly with a mint salad as a summer dish.


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