Goat – Any of numerous agile, hollow-horned ruminants of the genus Capra, of the family Bovidae, closely related to the sheep, found native in rocky and mountainous regions of the Old World, and widely distributed in domesticated varieties.
Most butchers up and down the country will sell the usual beef, pork, lamb and poultry. A little game if you are lucky. But goat ……… ?
I was talking to a friend the other day over a beer about my travels in Melbourne. I then remembered the amazing curried goat I’d had there. This got me thinking about goat.
I’ve butchered goat a couple of times and it always flies off the block. It’s becoming a popular meat in the London restaurant scene with my favourite restaurant Magdalen using it and it is also not unheard of at St John’s. I’ve done my research about goat and it is believed to make up 80% of the total meat consumption in the world. Well, they are the oldest domesticated species, and can be used for meat, diary (cheese, milk and butter) and wool. A great dual purpose animal. Its flavour, carcase size and shape is commonly compared to lamb and mutton.
I find the flavour full and strong and dark in colour. It’s cheap and makes a wicked curry or stew. It was not easy to track down, I racked my food head and decided to head down to Deptford High Street as it has a wicked range of Caribbean/Asian butchers, fishmongers and veg shops. I picked up my diced leg on the bone from Lobo Butchers in Deptford High Street, London. It cost me £5.25 a kilo, bargain of the week.
So then it was back home and recipe testing a decent curried goat dish. I wanted to make it with common ingredients available in decent food shops and easy way to make, so I came up with this bad boy curry.
- Cumin seeds
- Fenugreek seeds
- Ground nutmeg
- Ground coriander
- Cardamon pods
- Ground ginger
- Ground cinnamon
- 1kg diced goat
- Juice of 1 lime
- 2 tomatoes chopped
- 1 onion chopped
- 1 diced sweet potato
- 1 small egg plant
- Corriander leaves
- Salt and pepper
- 2 scotch bonnet chillies
Serves 3 – 4.
Get all the ingredients togther. I used 1 teaspoon of each of the spices. Dry fry the cumin seeds and then put all of the spices in a bowl.
Season the goat, add the lime juice and half of the spice mix. Leave in the fridge all day.
Heat some oil in a pan and brown the goat off.
Put all of the browned goat into a curry pot and add all the other ingredients and cover with water.
Bring to a boil, then turn down and simmer for 2 hours. Keep a close eye on the pot, more water might be needed.
Serve with some rice and enjoy.