Anyone into goat? Lean & protein. I,m cooking Curry (Jamaica) goat today and some Chilindron de Chivo (Cuba) as the weather cools
Goat
- Thread starter Confilo
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I've never cooked it, but I've eaten it a few times. It reminded me of really lean, but tender beef.
I lived in Mexico for 10 years and absolutely loved Cabrito al Pastor (baby goat grilled over open coals.
I have never cooked it, but it should not be a problem. Think lamb.
I have never cooked it, but it should not be a problem. Think lamb.
I love goat, thought I have only baked it like pork chops. I get it when I go out to ethnic restaurants that have it though. I had an amazing Indian dinner this summer with 3 goat dishes in different curry.
Its off topic but Greek goat cheese is amazing. I practically live off of Fetta.
Its off topic but Greek goat cheese is amazing. I practically live off of Fetta.
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- #5
I'll try and post my recipes which are basically braised stews; flavorful, spicy and great for cold months
I enjoy it as well. I have never cooked it.
Never cooked it, but it's mighty tasty eatins
Please do! An Indian butcher near me carries goat, and I've been thinking I should give it a go.
Which cultures tend to eat goat? From this thread I take it that Latin America enjoys consuming it.
Indians for sure. And India is huge with a lot of sub-cultures, but I think any one who eats meat (there are a lot of vegetarians) eats goat.
Goat is the most popular meat in the world. I've only it a few times in curry but it's great, also goat milk and cheese yumm.
Some people from Ghana served up some goat. It was spiced up pretty well and tasted just fine! I asked them about where they got and it. He said they went to a farm and slaughtered it on the spot. I've never had a chance to cook it but I believe it is available locally somewhere.
When my wife and I lived in Laredo, we would go across a time or two a month for an El Indio at La Mina
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and have some cabrito at El Rincon de Viejo.
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and have some cabrito at El Rincon de Viejo.
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That brings back some great! memories. For me, the rinonada (the cut with the kidney inside) was best!!!
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- #16
THis is my version of Curry goat
Ingredients: 2-3 pound of goat cut into pieces some bone included for flavor but watch for the small bones
green pepper
onion
5 cloves of garlic, less if garlic is not your poison
1 habanero or scotch bonnett pepper
Curry powder and some spices like oregano and sage
1 Bay leave
olive oil.
Heat your oven @ 325
In top of the stove heat a large dutch oven. I use the cast iron type
Add 3 Tablespoons of olive oil and when medium hot, brown the goat
Mince the green pepper. onion garlic and the habanero very fine. (Watch out when handling the habanero or do it all in a food processor)
Add to the goat and stir well with a wooden spoon, and cook for 5-10 minutes to release its fragrance.
Add 3 big Teaspoons of Curry powder and a pinch of oregano, bay leave and sage, continue strring well for 3 more minutes.
Add about 2 cups of liquid, I use Goya cooking wine or a cup of wine and a small can of tomato puree
When it start to simmer, cover and put in the pre heated oven for one and half hour or until tender and loosening from the bone.
Serve the sauce over rice.
You can add more heat(peppers) before putting in the oven but it gets hotter the second day.
Enjoy
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- #17
Tulsalhorn, Thats is a great pic.
I have only ever tried goat when holidaying in jamacia, in a curry, quite enjoyed as well.
My wife and I honeymooned in (on?) Anguilla and a lot of the restaurants and stands served it.
Thanks! I'll try to do this this week some time. Two quick questions:
1. Any special instructions for the butcher? Any specific cut of meat, etc.?
2. Any specific type of curry powder? I trust Madras will do.
