Cooking with Goat Meat
I had never eaten much goat before but from the look of the mat knew it would be delicious. The young goats meat looks like a cross between veal and rabbit in my opinion. Quite lean and pink.
So far I have slow roasted a leg, very good and made a curry from the necks and other scraggy bits. The curry was superb. Because the meat is so lean you don't get that slick of fat taste at the top of your mouth that you do from lamb or pork cooked in a similar manner.
I just browned off the pieces of meat to give it a good colour and flavour and slow cooked it in a red curry sauce that I made from scratch.
I just used ingredients I had to hand so blended up some ginger, garlic, a red capsicum, four dried chillies. some cumin and coriander seeds, turmeric and some fish paste, onion and fresh coriander. I fried this off before adding some coconut milk and water and putting the goat in to simmer for about five hours in the slow cooker. Served with rice and more coriander. Very, very good.