Goat Recipes

Goat Curry #1

500 grams goat meat

2 large potatoes

2 large onions

2 tomatoes

1/4 tsp cinnamon

1 tsp curry (adjust to taste)

2 tsp green herb stock

2 tsp crushed garlic

2 tsp crushed ginger

1/4 cup soy sauce

1/2 tsp salt

oil 

Clean the meat and dice into small pieces. Cut the potatoes into large pieces. Coarsely slice the onion and quarter the tomatoes.​ In a heavy large pot, heat the oil. Add only half the onions and sauté until the onions brown slightly. Turn the heat down and add all the remaining spices  and the soy sauce. Fry for a few minutes. Add the meat and fry for a further few minutes, mix the spices through the meat. Cover with water. Bring to boil and then lower the heat to medium. Keep adding water if it starts to stick to the bottom of the pot. Lower the heat if needed. Cook for 15 minutes. Add the tomatoes and potatoes and the remaining onions and cook for a further 20 minutes or until the meat is cooked. Serve Goat Curry with rice.​​​​

Chris King's Goat Curry

Game recipes? I could give you another for a “dry” goat curry, but for this one you need to have a ½ - ¾ grown goat, and use the back steaks or the tender part of the back legs or it can become a little tough. If you do knock over older animals they’re still great to eat, but go better in crock pot/long simmer recipes.

Now sometimes it’s difficult to get good fresh herbs and spices from the supermarket. There’s a chain of spice shops called Discount House which is scattered all through Auckland and out laying regions like Pukekohe, and they carry a lot of stock. Please don’t think that you have to stick exactly to the recipe, it’s a guide, take out anything you don’t like, add anything that you do.

500gm goat as mentioned above, take out any sinew and cut into 1 inch cubes (2.5 cm for those of you who deal in metric)​

1 large onion roughly chopped
3 or 4 cloves of garlic, roughly chopped - incidentally for anyone who doesn’t like the after taste (or day after smell / taste) of garlic try baking a whole bulb of it with the top of the bulb cut off, in the oven for about an hour at 180 C (wrap it in tin foil). That totally changes the flavour and makes it really mild. Use the pulp from the whole bulb in place of the 3 – 4 cloves.
Cube of fresh ginger, about 1 inch, finely chopped
Fresh chilli, preferably deseeded, finely chopped, to taste
½ teaspoon of whole cumin seeds
Cup of stock - can use chicken stock, or make your own from the goat bones if you feel really keen
Splash of brandy
Ground spices for adding just before serving:
½ inch of cinnamon
¼ tea spoon of each cumin, cardamom, coriander seeds
2 cloves
5 – 6 peppercorns

Cook onion, garlic, chilli, and ginger in a little oil until the onion and garlic just start to go clear. Take them from the pan and fry the meat with the whole cumin seeds until meat is brown and well sealed. Add the stock to deglaze the pan, put back the onions, etc. Simmer of ½ hour, then remove lid and let the stock boil down – keep it stirring and try not to let it burn! When stock has reduced to about half, add splash of brandy, season to taste (salt, or you could use a teaspoon of fish sauce) If you want to thicken it a bit you could add a dessert spoon of oyster sauce. Simmer for a further minute to flash off the alcohol, stir in ground spices, add fresh coriander for decoration and serve with rice.