You wouldn’t know it by looking at grocery stores’ meat displays here in the USA, but goat is the most widely eaten meat on the planet (though more pork is consumed, measured by the pound). Folks in Africa, Asia and South/Central America enjoy goat, otherwise known as mutton/cabrito/capretto, as a dietary staple.
Friends at the Andreas Homestead offer pastured poultry at the local farmer’s market. They have been raising a few goats for the past couple of years, and have been kicking around the idea of offering goat meat as well. They had a local butcher process one of the herd, and asked if I would throw together a test dish. The Andreas folks knew the meat was of a quality they could be confident selling, but we all wanted to see if we liked the taste of goat meat.
Shanks and a couple of shoulder pieces were selected. There was a good bit of connective tissue in these cuts that would have to transform into gelatin. After researching in a few books and a number of websites, it was clear that the method was gong to be a low, slow, wet cook. Stew-like recipes were most often cited for goat meat.
Here’s our first experiment with Curry Goat.
3 pounds goat meat
1 lime, juiced
1 yellow onion, sliced thin
3 cloves garlic, diced
1 bunch scallions
1 serrano pepper, seeded and diced
1 habanero pepper, seeded and diced
1 Tablespoon salt
1 teaspoons black pepper
3 Tablespoons curry powder
½ teaspoon ground allspice
½ teaspoon dried thyme
2 Tablespoons vegetable oil
3 large ripe tomatoes, diced
¼ cup coconut milk
7 cups of water
The goat was male, just over a year old. Just in case it would have a bit of a strong taste, the pieces boiled in lots of water for 40 minutes. Meat was them separated from the bone in 2-inch chunks. Squeezed the lime juice over the meat and turned it to cover all sides of the chunks.
in a separate vessel, added the onions, garlic, scallions, peppers, salt, pepper, curry powder, allspice and thyme to create the marinade. Stirred well to combine. Added meat chunks to the marinade and popped it into the fridge for 3 hours. Could have marinaded overnight, even.
Next step was to brown the meat. Heated the oil in a heavy cast iron stew pot. Browned on all sides in small batches – just enough meat in each batch to make a single layer on the bottom of the pot. Once all the chunks were browned, added the marinade, tomatoes and coconut milk, then let the pot simmer about three minutes. Added the water, then raised the temperature until it began to boil. Reduced heat and let it simmer uncovered for 3 hours.
Using a ladle, served this over a simple brown rice.
The primary goal was to confirm the Andreas Homestead goat meat was of excellent quality. It was. The secondary goal was to see if we liked goat meat. We did. Very much so. I think the Andreas Homestead will have great success expanding their product line with goat meat. I know I’ll be a customer!