Deliciously sweet goat meat cooked in sumptuous spices and falling off the bone. Enjoy this with roti or rice. Marinate 1.2 kg (2¾ lbs) of diced goat meat (preferably bone-in) in a little vegetable oil, ½ a cup of full-cream yoghurt, 1 teaspoon each of cumin, coriander, dry mango powder (amchur) and chilli powder and ½ a teaspoon each of ground…… Continue reading nepalese goat curry
Tag: goat
goat curry in a lentil sauce
The lentils in this curry break down to make a delicious gravy which complements the sweet goat meat. In a heavy saucepan place 1½ kilos (3lbs) of goat meat cut into pieces, ½ a cup of yellow split peas, ¼ of a cup of red lentils, a cinnamon stick, 3 whole star anise and 6 cloves. Add…… Continue reading goat curry in a lentil sauce
braised shoulder of goat
Goat needs long slow cooking to be tender but the resulting taste is mild and sweeter than lamb. This recipe uses a complex mix of spices to complement the flavour. Season the goat liberally with salt, and set aside. For the marinade use a spice grinder or mortar and pestle and grind together 1½ tablespoons of fennel seeds and…… Continue reading braised shoulder of goat
jamaican goat curry
Although sweeter than lamb, goat is perhaps not as tender and therefore lends itself to long slow cooking. I’ve made this recipe more than once. Put 1.35 kg (3 lbs) of bone-in goat pieces in a bowl and add 1½ tablespoons of curry powder, 1 teaspoon each of salt, black pepper, ginger and pimento, and…… Continue reading jamaican goat curry
michelle picker cooks 