WHITE ROSE BOER GOATS - Curried Goat Meat Recipes
WHITE ROSE BOER GOATS - " Yorkshire Born and Bred "
Remember Goat Meat has Low Saturated Fat, Low Cholesterol, Low calories, but still retains a high Protein content so really is a healthy meat. Check out the recipes below and try it for yourself.......
"Young Farmer George" recommends.........

This Mauritian-style curry is full of vibrant, robust flavours.
Serves 4 - Preparation and cooking time, total time ready in 4 hours 30 mins
1kg goat shoulder (or other braising cut)
3 tbsp olive oil
½ tsp turmeric
½ tsp ground cumin or cumin seeds
½ tsp mustard seeds
1 cinnamon stick
2 star anise
4 cardamom pods, lightly crushed
1 tsp unrefined light brown sugar
1 x 400g tin chopped tomatoes
400ml chicken stock or water
A handful of coriander leaves, for garnishing
1 small onion , roughly chopped
4 garlic cloves , peeled
4 small seeded chillies , roughly chopped
3cm piece ginger, roughly chopped
generous pinch sea salt
3 tbsp groundnut oil
To make the chilli paste, put all the ingredients into a small food processor and whizz to a fine paste.
Stop the machine and scrape down the bowl two or three times to ensure it's all evenly ground.
Scrape the paste into a small bowl and set aside.
For the curry, cut the goat shoulder into small, bite-size chunks and season with salt and pepper.
Heat half the oil in a wide saucepan. Fry the meat in two batches until golden brown all over.
After each batch, remove to a plate and set aside.
Tip the chilli paste into the pan and stir over medium heat for 2-3 minutes until fragrant.
Add the dried spices, sugar and curry leaves, if using. Continue to stir for another minute.
Add the chopped tomatoes and stock to the pan and stir well.
Reduce the heat, cover the pan and cook slowly for 3-4 hours until the meat is just tender.
Remove the lid and skim off the excess oil.
Gently simmer for another 20-30 minutes until the curry has reduced and thickened.
The meat should be very tender.
Season to taste and top with coriander leaves
Jamaican Curried goat
1 kg goat meat
1 tbsp vegetable oil
2 large onions, chopped
2-3 sprigs thyme
2 cloves garlic, finely chopped
2 spring onions, chopped
1 scotch bonnet pepper, (whole)
2 tsp curry powder
1 tbsp tomato ketchup
1 tsp ginger, finely chopped
water, to cover
2 large carrots, cut into cubes
1 large potato, cut into cubes
rice and peas, to serve
1. 1. Wash the meat under cold running water and cut into small chunks.
2. Heat the vegetable oil in a large lidded frying pan, seal the meat until browned all over, add the onions and fry until golden-brown.
3. Add the thyme, garlic, spring onions, scotch bonnet pepper, curry powder, tomato ketchup, ginger, salt, freshly ground black pepper and water to cover, and put the lid on.
4. Simmer until nearly tender (about 1 hour - 1 hour 30 minutes).
5. Add carrots and potato to the pan and simmer for a further 10 minutes, or until the meat, carrots and potato are all tender. Serve with Jamaican rice and peas
Fijian Goat curry
8 cloves garlic
1 tsp ground fenugreek seeds
1 tsp coriander
1 tsp black mustard seeds
2 tsp cumin
2 tsp turmeric
1 large red chilli, de-seeded and roughly chopped
tsp cayenne pepper
2 tbsp curry powder
1 tsp granulated sugar
3 lime zest, strips with pith removed
1 limes, juice
1 small bunch of coriander
900 g goat meat, trimmed and cut into 2.5cm cubes
2 medium carrots, peeled and cut into 1cm cubes
3 large potatoes, peeled and cut into 2cm cubes
200 ml bio low-fat plain yogurt
1 pinches freshly ground salt and black pepper
1. Put the garlic, spices, sugar, lime zest, and juice in a food processor with 125ml of water and half of the coriander. Blitz until you have a smooth paste.
2. Stir one heaped tablespoon of the paste into another 125ml of water in a saucepan and cook for five minutes or so, until the mixture is thick.
3. Add the goat meat to the pan and mix well. Return to the heat and then cover and simmer for 30 minutes.
4. Stir in half of the shallots and all of the carrot. Cover again and cook for a further 15 minutes.
5. Add the potatoes and continue cooking for about 15 minutes more, until the potatoes are tender and the curry is thick.
6. Just before serving add the remaining onion the yoghurt and sprinkle over the remaining coriander.
Serve with boiled rice, raita and mango chutney on the side.
Curried Goat
1 kg lean goat meat, cut into large chunks
½ lime, juice only
2 tbsp mild curry powder
2 tbsp all-purpose seasoning
6 tbsp groundnut oil
425 ml vegetable stock
1 onion, roughly chopped
2 cm piece fresh root ginger, finely chopped
1 red chilli or scotch bonnet pepper, chopped
2 cloves garlic, finely chopped
10 allspice berries
½ red pepper, seeds removed, cubed
½ green pepper, seeds removed, cubed
2 spring onions, green parts only, roughly chopped
2 waxy potatoes, cut into chunks
2 tbsp chopped flat-leaf parsley
2 tbsp chopped fresh coriander
boiled rice, to serve
1. Place the goat into a large bowl and add the lime juice, curry powder and all-purpose seasoning. Mix well to coat the meat in the seasoning, then cover with cling film and marinate in the fridge for four hours.
2. Heat a large non-stick casserole or heavy-based pan until very hot, then add the groundnut oil. When the oil is nearly smoking, add the goat and turn the meat in the oil until well coated.
3. Cover the pan with a lid and turn the heat down to low. Cook for 45 minutes, checking the meat every so often to ensure it isn’t browning too much on the bottom.
4. Increase the heat, add 150ml of the stock and bring to the boil. Turn the heat back down and simmer for another 45 minutes. Add another 150ml of stock and cook for a further 45 minutes.
5. Add the onion, ginger, chilli, garlic and allspice berries and stir gently. Add all of the remaining ingredients except for the potato, herbs and rice. Bring to the boil, then turn the heat down, cover and cook for another two hours, stirring occasionally. Add more stock if the mixture seems too dry.
6. About 20 minutes before the end of cooking time, add the potatoes. When the potatoes are cooked and the goat is very tender, season to taste with salt and freshly ground black pepper.
7. To serve, spoon the curry alongside some boiled rice and garnish with the fresh chopped herbs.