I have got to say it my experience with goat is limited. I have probably eaten it two or three times in my life and cooked with it even less. Traditionally it isn’t something that seems to crop up on the average Indian restaurant menu, with Lamb or mutton being the meat of choice. If you look around on the internet again there is not much to be seen on the recipe front, and the ones that are there are for the Caribbean version…., surprised I am!
My thoughts and I admit they could be very wrong but goat is something that I thought of as perhaps more common in India than lamb, so why no recipes …………uh hu not so clever clogs, India is one of the largest producers of lamb and mutton on the planet not far behind Australia so I am told.
I kid you not if you will excuse the goat based joke.
Goat is of course a top meat and one that you find in a lot of Asian, and eastern cultures that’s not of course forgetting the home of the goat curry the Afro Caribbean islands where goat curry is part of the everyday food, and often shares a table with that great chilli dish Jerk chicken, featuring that chilli of choice the hottest of the lot “Scotch Bonnet” handle with care.
That said goat can also be found on the table of the African and Arab nations although it is rarely if ever found on the average English or western table as a meat of favour, preference or choice. Lamb seems to hold that position in the nations affections but knowing what I do we are missing something that is delicious and healthy, well as healthy as meat gets!
My conclusion is that it’s main problem is that it is not freely available with the large chain supermarkets of the UK not appearing to stock it, and is only available from the local butcher on special order, I find this really strange as 75 percent of the world’s population eats goat meat.It is low in fat, cholesterol, calories, and saturated fat. In fact, goat meat is over 50% lower in fat than beef in some cuts, and is about 40% lower in saturated fat than chicken, even chicken cooked with the skin off, so why no “commercial sources of supply, well you tell me as I have no idea, although I suspect its cooking time is a bit of the answer but more of that later.
So where do you need to go to get this fantastic meat?
Well the Hal Al butcher is the place it is on offer all day everyday, and therein I suspect lies the problem; you will generally only find these gentlemen in their own communities serving their own communities, that’s not to say you can’t go and buy………..Of course you can, it’s just that bit more strange, unless you live in that community. If you don’t know where to find one just check out the local Indian supermarket and ask them, they will be happy to point you in the right direction.
What I can tell you is that the meat you get if you ask for diced goat, is lean and rich in colour , it doesn’t come in a shrink-wrap plastic container and at Mr Khans cost me about £9.00 per kilo, so great value too…
500 gm was enough for this dish to feed two.
This recipe is one of my creations, that is if any recipe can be claimed as ones own and is included here as an Indian dish in that it offers much respect to the masala spice mixes, hence the name, I have also thrown in a few mushrooms at the end to make it that bit more interesting but the reality of the recipe is that it is about the goat not the veg, so if you don’t like the fungi don’t put them in…..
There is a long list of ingredients but don’t let that put you off the great majority are spices for the marinade. This is essentially a one pot cookery dish and very simple in its execution once its on the stove its a stir it every twenty minutes job, just to check its not sticking and that’s it….just sit and await the deliciousness, and yes be prepared to wait as goat is not a quick cook, long and slow is a must so don’t be in a rush, patience is a virtue, your efforts will be amply rewarded…..
Combine all the following
1 onion finely chopped and fried to translucent in a single tablespoon of Coconut oil
In a flat based pan dry roast the following until they offer up the aromas of india …. you know what they smell like?
1 tsp fennel seeds,
1 black cardamom
2 green cardamom
2 tsp coriander seeds
1 tsp cumin seeds
1 Kashmiri Dried red
When roasted to their aromatic conclusion no more than a couple of minutes I suggest consign to a pestle and mortar and grind to a fine powder…..
add the following ground spices
1tsp garam masala,
1 tsp each of turmeric,
.5 tsp Red Chilli powder
large pinch asafoetida
.5 tsp Black salt
finally add the ground spices to the yoghurt… and then add to the spicey marinade
5 cloves garlic, crushed
1.5 inch Ginger, finely sliced, and chopped….
that’s the marinade done so…..
Cover the meat in the marinade, then get your hands in there and massage the marinade into the flesh, then set aside in a fridge to work for a minimum of 4 hours and overnight if you can!
Some hours later…tick tock tick tock
You will need to seal the meat before you go to the main cooking event so when you are ready remove the meat from the marinade and scrape as much of the marinade as you can of it back into the bowl, once done, set the marinade aside for later use….
Roll the meat in a tablespoon of flour ensuring it is lightly coated, and then fry for a few minutes until you have some colour on the meat, once this is achieved set the meat aside and commence on making the sauce…..
The cooking sauce
1 onion, peeled & sliced
1 small tin chopped tomato
½ tsp salt to taste
1tsp Nigella seeds
1 tsp cumin seeds
10 curry leaves
1 tsp chilli powder
3 tbsp coconut oil
300 ml water/Lamb stock cube
1 tsp tomato paste/Puree
2 Green chillies, seeded and roughly chopped.
1 tbsp Jaggery or Brown sugar
1 cup coriander leaves
Heat 2 tablespoons of the coconut oil in a saucepan over medium heat and add the curry leaves, cumin and Nigella seeds. Stir with a wooden spoon until the seeds begin to pop and froth
Add the onion and fry until golden brown.
Add the jaggery after about 5 minutes to help the onion caramelise, until golden brown.
Add the green chillies and cook for a further minute or two
Then add in the goat meat with all of the marinade.
Cook, stirring continuously, for 5 minutes.Add the tomato puree and continue stirring,
finally add the vegetable stock and bring to the boil, cover, reduce to a low simmer and cook for about two and a half hours or until the meat is soft and tender. Add more stock or water as you go if you think the sauce is getting too thick or sticking.
10 minutes from the end I threw in a handful of mushrooms as I like mushrooms but they are optional, other than that serve with rice or Naans but above all enjoy…..