The Curry Guy - Great Curry Recipes BlogGoat Curry Recipes » The Curry Guy - Great Curry Recipes Blog http://www.greatcurryrecipes.net Great Indian Food Recipes by The Curry Guy! Tue, 21 May 2013 13:30:36 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 Marinated Roast Leg Of Goat http://www.greatcurryrecipes.net/2013/02/11/marinated-roast-leg-of-goat/ http://www.greatcurryrecipes.net/2013/02/11/marinated-roast-leg-of-goat/#comments Mon, 11 Feb 2013 15:20:15 +0000 Dan Toombs http://www.greatcurryrecipes.net/?p=5600

More people need to try roast leg of goat. It’s fantastic!

Roast leg of goat

Roast leg of goat, rare on the inside and charred on the outside!

I’ve said in before and I’ll say it again… we don’t cook enough with goat in this country. One of the reasons for this is that we’ve become too accustomed to eating the meat that the supermarkets want us to eat: the meat that brings them the largest profits. Why sell a goat leg when they can make much more selling us boxes of cheap horse meat disguised as beef? I realise they probably didn’t knowingly do this but…

The thing about goat meat is that it tastes great. The meat of young kid goats is very similar to Spring lamb. Older cuts can be cooked into curries as you would beef or lamb and mutton with outstanding results.

Want to hear the good news? Goat meat is also lower in cholesterol and fat than pork, beef and lamb and it’s high in iron and protein.

I hope that the recent bad press about certain processed ready made meals will encourage some of you to get out there and try something new. If you have a hard time finding goat meat, try Farmer’s Choice. They sent me the leg of goat for this recipe.

roast leg of goat

Leg of goat goes very nicely with a cooling yogurt raita.

This recipe takes a couple of days due to the long marinating time. The yogurt and spice marinade not only gives the meat a great flavour, it also helps tenderise the meat.

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Marinated Roast Leg Of Goat
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Recipe Type: Main
Author: Dan Toombs
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Serves: 2
INGREDIENTS
  • 1/2 leg of goat
  • 200ml Greek yogurt
  • 1 tablespoon garlic paste
  • 5 cloves garlic – cut into 2mm slivers
  • 1 tablespoon ginger paste
  • 2 green chilli peppers – finely chopped
  • 1 teaspoon cumin
  • 1 tablespoon garam masala
  • Juice of 3 limes
  • Salt and pepper to taste
Method
  1. In a blender, blend the yogurt, garlic paste, ginger paste, green chillies, cumin, garam masala and lime juice to a smooth paste.
  2. Using a sharp knife, stab holes in the meat and fill each with a garlic sliver. The insertions can be quite large so the the marinade soaks into the meat.
  3. Using your hands, rub the spice marinade into the meat.
  4. Cover the leg of goat and store in the fridge for 24 to 48 hours. The longer the better.
  5. When ready to cook bring the goat leg to room temperature and pre-heat your oven to its highest temperature.
  6. Place the goat leg on a rack in the centre of the oven and roast for 40 minutes.
  7. Reduce the temperature to 200c (400f) after 40 minutes and cook for approximately 20 more minutes.
  8. I say approximately because ovens do vary. One hour in my oven will produce a leg roast that is nicely charred on the outside and medium rare in the centre.
  9. To serve, cut the meat off the bone and then cut into thin slices. Goat meat can be a bit tougher than lamb so cutting it nice and thin will ensure it’s easy to eat.
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]]> http://www.greatcurryrecipes.net/2013/02/11/marinated-roast-leg-of-goat/feed/ 4 Spicy Goat Rogan Josh http://www.greatcurryrecipes.net/2013/01/20/spicy-goat-rogan-josh/ http://www.greatcurryrecipes.net/2013/01/20/spicy-goat-rogan-josh/#comments Sun, 20 Jan 2013 14:20:43 +0000 Dan Toombs http://www.greatcurryrecipes.net/?p=5015

This goat rogan josh recipe is my play on a very traditional recipe

Goat rogan josh

Goat rogan josh slow cooked to perfection

If you’ve been reading my blog for a while, you’ll know how much I love goat meat. I can assure you that this goat rogan josh recipe was a real treat.

This is a Punjabi recipe. The addition of fresh curry leaves which are used more in Southern Indian cookery worked really well. I also added tomatoes to the sauce which were not in the original recipe. Very nice!

Goat meat is not all that easy to come my here in the UK. I ordered mine from Farmer’s Choice. They supply a large range of different meats which they deliver nationwide. If you are in the UK, I highly recommend their service.

When cooking goat meat, it is important to cook it long enough. Goat meat is quite tough so it needs to stew for a while. Don’t rush cooking! Let the meat cook until it is nice and tender. the long cooking time really makes the sauce taste delicious.

For a more traditional goat rogan josh, leave out the tomatoes and curry leaves.

Note: If you can find goat meat on the bone, order it! The marrow adds an amazing flavour to the curry.

 

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Spicy Goat Rogan Josh
Print
Recipe Type: Main
Author: Dan Toombs
Prep time: 15 mins
Cook time: 2 hours
Total time: 2 hours 15 mins
Serves: 6
INGREDIENTS
  • 900g goat meat from the leg cut into bite sized cubes
  • 2 Tablespoons ghee, clarified butter
  • 10 fresh curry leaves
  • 6 whole cloves
  • 8 black cardamon pods
  • 10m whole black pepper corns
  • 1 two inch long cinnamon stick
  • 1 Piece mace
  • 2 large onions – finely sliced
  • 2 tablespoons garlic puree
  • 1 tablespoon ginger puree
  • 3 bay leaves
  • 1 tablespoon roasted and ground cumin seeds
  • 1 tablespoon roasted and ground coriander seeds
  • 2 tablespoons good quality paprika
  • 1 teaspoon (more to taste) chilli powder
  • salt and pepper to taste
  • 25 cherry tomatoes
  • 1 teaspoon garam masala
  • 5 tablespoons plain yogurt
  • Lime wedges
  • Fresh chopped corriander
Method
  1. Melt the ghee in a large sauce pan and add the curry leaves.
  2. After about 20 seconds, add all of the whole spices (cloves, peppercorns, mace, cinnamon stick, and cardamon pods.
  3. Fry for about 30 seconds and very fragrant.
  4. Add the onions and fry until slightly translucent and lightly browned.
  5. Cook until softened and then remove from the pan and set aside.
  6. Now add the goat meat.
  7. You may need to cook the meat in batches. Ensure that you fry the meat and not just simmer it in the meat juices.
  8. Once the meat is all cooked through, add the other cooked ingredients up to the chilli powered and then cover with water.
  9. Cook over medium heat until the meat is tender – about one to one and a half hours. The cooking time may vary so don’t rush this stage. The meat is ready when it’s nice and tender!
  10. Add salt, pepper and garam masala to taste.
  11. Throw in the tomatoes and then stir in the yogurt one tablespoon at a time stirring constantly to ensure the yogurt becomes smooth and not lumpy.
  12. Serves with white rice, lime wedges and coriander.
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Disclaimer:The meat used in this goat rogan josh was supplied free of charge my Farmer’s Choice for me to try. It was superb!

]]> http://www.greatcurryrecipes.net/2013/01/20/spicy-goat-rogan-josh/feed/ 0 How To Make Goat Paya – A Tasty Pakistani Goat Curry http://www.greatcurryrecipes.net/2012/07/12/how-to-make-goat-paya-a-tasty-pakistani-goat-curry/ http://www.greatcurryrecipes.net/2012/07/12/how-to-make-goat-paya-a-tasty-pakistani-goat-curry/#comments Thu, 12 Jul 2012 13:11:47 +0000 Dan Toombs http://www.greatcurryrecipes.net/?p=3468

You need to allow at least six hours to prepare a good goat curry!

Goat curry

This goat curry is so good!

Why are so many people afraid of goat meat? I just don’t get it! If you are, then I hope you will trust me and give this goat curry a try. If you like lamb curry, then you will love goat curry if it is cooked long and slow.

Goat meat is quite tough but if you cook it for a long time it will become very tender and all the tremendous flavour in the sauce will make it all worth the wait.

Goat Paya is a Pakistani curry. I’ve introduced a few ingredients such as coriander and curry leaves which are used more in Southern Indian cookery but they work well here. There’s no point leaving great herbs out for the sake of authenticity!

Paya is usually made with goat or mutton trotters. I used free range goat meat on the bone from Farmer’s Choice. It was fantastic. If you’re in the UK, they can deliver all sorts of free range meat to your door.

I love serving this recipe with homemade naans. Goat curry and hot naans… you will have a hard time finding a nicer meal!

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How To Make Goat Paya – A Tasty Pakistani Goat Curry
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Recipe Type: Main
Author: Dan Toombs
Prep time: 30 mins
Cook time: 5 hours
Total time: 5 hours 30 mins
Serves: 4
INGREDIENTS
  • Serves 4
  • 1000g goat meat on the bone
  • 2 tablespoons ghee or olive oil
  • 20 curry leaves (optional)
  • 4 black cardamom pods (or 8 green)
  • 3 large onions finely chopped
  • 3 tomatoes finely chopped
  • 1 tablespoon garlic puree
  • 1 tablespoon ginger puree (This is simply ginger or garlic blended with a little water to a paste.)
  • 1 1/2 tablespoon garam masala
  • 1 teaspoon red chilli powder
  • 1 tablespoon cumin powder
  • 3 cassia bark bay leaves or 1 inch piece of cinnamon
  • 1 teaspoon turmeric
  • 100ml tomato paste
  • 1 bunch finely chopped coriander
  • Salt and pepper to taste
Method
  1. Heat the ghee or oil in a large pan with a lid.
  2. When hot, throw in the curry leaves and cardamom pods and let them sizzle for about 30 seconds.
  3. Dump in the chopped onions and let them fry for about 15 minutes. Stir continuously so that the onions caramelise nicely. You do not want them to get two dark.
  4. Now add the chopped tomatoes and continue frying and stirring for another five minutes.
  5. Add the ginger and garlic purees and stir to combine.
  6. The vegetables should now begin to break down slightly.
  7. Add the rest of the spices and the tomato puree and continue stirring for another 2 minutes.
  8. In goes the goat meat. Mix it all up allowing it to brown slightly while coating it with the vegetable mixture.
  9. All you need to do now is cover the meat with water, place a lid on the pan and place in in a low oven (about 150c) or turn down your stove to its lowest setting.
  10. The goat curry needs to cook slowly for about 5 hours until the meat just falls off the bone and is very tender.
  11. TO SERVE
  12. Stir in the chopped coriander and check for seasoning. Sprinkle with salt and pepper and serve over rice or with homemade naans.
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Disclaimer: I would like to thank Farmer’s Choice for supplying the goat meat free of charge for me to try in this recipe! The goat curry is presented in a karahi supplied by Indian Tiffin.
]]> http://www.greatcurryrecipes.net/2012/07/12/how-to-make-goat-paya-a-tasty-pakistani-goat-curry/feed/ 6 Sweet, Sour And Ever So Slightly Spicy Rajasthani Goat Curry http://www.greatcurryrecipes.net/2012/05/21/sweet-sour-and-ever-so-slightly-spicy-rajasthani-goat-curry/ http://www.greatcurryrecipes.net/2012/05/21/sweet-sour-and-ever-so-slightly-spicy-rajasthani-goat-curry/#comments Mon, 21 May 2012 21:02:33 +0000 Dan Toombs http://www.greatcurryrecipes.net/?p=2940

This goat curry can also be made with lamb with great results!

goat curry

A sweet and sour goat curry

In India and Pakistan, goat meat is used much more often than lamb. Goat meat has a flavour that when cooked correctly is melt-in-the-mouth gorgeous! Unfortunately it isn’t all that easy to find in North Yorkshire.

So when I was contacted by Jeanette at Alternative Meats I was over the moon. Jeanette offered to send me some kid goat meat which I served my family over the weekend.

goat meat from Alternative Meats

Packed goat meat from Alternative Meats.

One of the great things about food blogging and social media is that you come across some great companies that you may otherwise never have found. I am really looking forward to trying some of the other meat available at Alternative Meats! They sell rose veal, kobe beef, goat, bison and some really interesting looking game from all around the world.

For now, however I want to rave about the goat meat.

Goat meat needs to be cooked longer than other meats. Be sure to marinate the meat for at least three hours. I marinated mine for 48 hours. The longer marinating time helps tenderises the meat.

Also, leave yourself enough time for the meat to cook. I usually cook goat meat for about three hours which is twice as long as I would cook lamb.

Personally I prefer the delicious flavour of goat meat to lamb in curries. If you’ve tried goat, you will probably know what I mean. If not, give goat a try! It is so good!

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Sweet, Sour And Ever So Slightly Spicy Rajasthani Goat Curry
Print
Recipe Type: Main
Author: Dan Toombs
Prep time: 30 mins
Cook time: 3 hours
Total time: 3 hours 30 mins
Serves: 4
INGREDIENTS
  • 500g goat meat cut into 3/4” cubes
  • 500ml goat, lamb, beef or veal stock
  • FOR THE MARINADE
  • 200ml plain Greek yogurt
  • 1 tablespoon pureed garlic
  • 1 tablespoon pureed ginger
  • A pinch of coriander powder
  • 1 tablespoon cumin powder
  • 1 teaspoon red chilli powder
  • FOR THE SAUCE
  • 3 tablespoons ghee or clarified butter
  • 2 large white onions finely chopped
  • 1 tablespoon sugar
  • 4 black cardamom pods
  • 4 green cardamom pods
  • 4 cloves
  • 1 four inch cinnamon stick
  • 2 tablespoon garlic puree
  • 2 tablespoons ginger puree
  • 2 tablespoons sweet mango chutney
  • A pinch of ground nutmeg
  • 1 tablespoon dry fenugreek leaves
  • salt and pepper to taste
  • 1 tablespoon tamarind pulp or 3 tablespoon lime juice
Method
  1. First make the marinade. Combine all of the marinade ingredients in a large bowl.
  2. Place the goat meat in the marinade and ensure it is mixed well. You could rub the marinade into the meat with your hands. I do.
  3. Cover the meat with plastic wrap and place in the fridge for at least three hours or as long as 48 hours.
  4. In the meantime, take one of the chopped onions and fry it very slowly over low heat in about one tablespoon of the ghee and the sugar. You want the onion to be translucent and glossy brown. This could take about half hour. Once fried, place in a food processor or pestle and mortar and blend/pound to a paste.
  5. This onion paste can be used immediately or stored in the fridge for up to three days.
  6. When you’re ready to make the curry, heat the remaining ghee in a large pan or wok.
  7. Toss in the cinnamon stick, cloves and the cardamom pods.
  8. When the spices become quite fragrant – about fifteen seconds – pour in the remaining chopped onion.
  9. Stir the onion to combine with the spices.
  10. Scrape as much of the marinade off the meat as you can and then add the meat to the pan and brown it for about five minutes. Be sure to retain any leftover marinade.
  11. Now add the garlic and ginger purees, the mango chutney and the nutmeg before pouring in the stock.
  12. Bring to a nice bubble and allow to simmer for about three hours. Three hours is not in stone! Check the meat after about two hours. The curry is ready when the goat meat is very tender.
  13. Just before serving, add the fenugreek leaves, the tamarind or lime juice and salt and pepper to taste. I used lime juice by the way.
  14. Then add the remaining marinade one tablespoon at a time while stirring continuously. If you don’t have very much marinade, you might like to add another one to three tablespoon of plain yogurt.
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Disclaimer:The goat meat was sent to me free of charge to try by Alternative Meats. Thank you so much Jeanette!

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