Goat Meat Curry

I love goat meat – part of it I think stems from when I used to keep goats…

My parents had a sheep farm, and growing up around animals meant that I wanted some of my own…  When I was about 15 years old I plucked up the courage to bid on a couple of female goat kids at the Hawes Farmers Auction Mart, and I won!  I paid for those 2 tiny goat kids with my allowance (we called it pocket money back then in the UK) and I raised them up to full grown nanny goats.

Then I found someone with a billy goat and got them pregnant….   My original 2 nannies gave birth to a couple of kids each – all nannies, and I started milking the mama goats – not too much, I didn’t want to deprive the kids – but just enough to provide some milk for us to use.

And from that point my goat obsession took over…

I realized that I needed a billy goat of my own if I was to be serious about breeding and keeping goats…

Enter Gruff – my pedigree Angora Billygoat… (yes it is sad…  I owned a billy-goat called Gruff!)  he was gorgeous and expensive,  but stank to high heaven.  But his offspring more than paid for the expense of purchasing him!

By the time I was in my last year of secondary school (ie high school for the US readers), at 18 years of age, I had 15 nanny goats, one billy goat (Gruff) and I was hand-milking 8-9 goats twice a day – once before school, once after (each milking session took around 2-3 hours in total).  I was supplying several local businesses (including my parents bed and breakfast guesthouse) with fresh goats milk.  I also sold the female offspring for premium prices as they were half-breed angoras, great for milking and for producing angora wool (mohair)….  and of course I sold some of Gruff’s mohair…  Some I also used myself.  I still have a Gruff-scarf that I made – mohair that I harvested from my own goat, spun by myself on my spinning wheel, dyed by myself (in shades of blue and pink) and then I knitted it into a very long scarf….  I even showed him at various agricultural shows….  never won anything, but it was an experience!  I was also charging stud fees for Gruff to mate other peoples female goats.

Of course keeping goats and breeding them means that you have to deal with the tricky issue of what to do with the unwanted male offspring…  there is a ready market for female kids – you can sell them at the auction mart, much like I bought my originals…  but male kids?  they are not wanted to the same degree…  yes Gruff’s offspring were valuable – they were half-breed angora…  but the males were not really worth the money of raising them and selling them was hit or miss.  Unwanted female kids could be sold easily however.  Normally, goat breeders kill the unwanted males at birth…  I didn’t want to do that.

What we used to do with the males was raise them up to adulthood (I used to foster them on to another goat who was also raising another male kid – a female goat can easily raise 2), slaughter them and put the meat in the freezer…  originally, the idea was that it would provide food for the stock dogs (being sheep farmers, my parents always had 3-4 well-trained border collie sheep-dogs).  But then we discovered that goat meat was pretty darn tasty if a little tough…  and from that point the dogs did not get a look in!

My one regret is that I have virtually no photographs from that period – it was before the days of digital cameras and cell-phones….

Anyhow, the aim of that long, long story is to explain my love of eating goat meat…

And the nice thing about goat meat is that it is almost always grass-fed.  Sure it may have a little grain finishing at the end, but goats don’t do well in CAFO type situations.  And the meat is very nutritious.

While it is very high in cholesterol, we know that dietary cholesterol is not implicated in raising blood cholesterol and it has been shown to not be linked to an increase in cardiovascular disease.  (1, 2, 3).  And in fact we actually need some cholesterol as it is used to make steroid hormones including testosterone, estrogen and progesterone.  And if we don’t eat enough in our diet, our livers will simply make more.

It is rich in protein, and relatively lean.  And is an excellent source of iron, B vitamins (mostly Riboflavin (Vitamin B2) Niacin (Vitamin B3),  and Vitamin B12), and is also a good source of phosphorus, copper, selenium and zinc.

So you can imagine why I was thrilled to find goat for sale at Basha foods at a really good price!

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That price was for 3lb of goat meat…. the big question was, what was I going to do with it?

Goat Curry!  Going to university in Leeds led me to a love of curry, goat in particular (goat meat is cheap – and goat curry from a curry house was well within a students budget!)..

It was the obvious thing to make with my find from Basha Foods…

This recipe is an AIP stage 4 reintroduction because it contains chilli which is a nightshade.  When reintroducing foods on the AIP, I recommend this guide.

Goat Curry 

serves 6

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3lb goat meat – cut into 1-2″ cubes (some of my goat was on the bone, some was just the meat)

2 tsp ground turmeric

sea salt and freshly ground black pepper

1 onion – peeled and chopped

1 bulb of garlic, divided into cloves (roughly 10 cloves), peeled and chopped

a 1″ cube of fresh ginger root – peeled and chopped

2 tbsp fennel seed

1 tbsp cumin seed

2 tbsp coconut oil

2 tsp hot chilli powder

1 tsp ground cinnamon

1 red chilli – chopped (I used a fiery hot habanero chilli for this!  Use a milder one if you don’t like the heat)

1 pint (2 cups) water

170g block of creamed coconut

1 lemon – juiced

Place the goat meat in a bowl and add turmeric, salt and pepper.

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Mix well so that all the pieces of meat are coated in the spices and then sit it in the fridge for an hour or two to allow the meat to marinate.

Place the fennel and cumin seeds in a dry skillet and toast – they will smell much more aromatic once this is done. Do not allow them to burn.

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Grind the toasted seeds to a coarse powder in a pestle and mortar

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Place the onion, garlic, and ginger in a food processor and blend to a coarse puree.

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Heat the oil in a large, heavy pan, and when hot add the onion/garlic/ginger paste.  Cook for 2-3 minutes before adding the toasted ground seeds, chilli powder and cinnamon.  Toss around and allow to cook for 2-3 minutes.  Then add the goat meat.

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Toss that in the spice mixture, allowing it to cook slowly for 5-10 minutes.

Now you add the water.

Grate the creamed coconut and add that too.

This is the brand of creamed coconut I use:

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It is just pure coconut with no additives at all.  What it looks like when you open it is a large white block:

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But by grating it, you can help it disolve in the liquid faster.

So grate that coconut and add it to your curry.

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Next you need to deseed and chop your chilli.

I mentioned earlier that I used a really fiery hot habanero chilli for this curry because I was so disappointed with the heat of my last curry, the Pork Vindaloo.

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Seeing that this was such a hot chilli, I made sure I wore a pair of vinyl gloves while chopping it.  Even then, some of the heat seemed to seep through the gloves because my fingers were still hot and spicy when I licked them!  I did wash them well afterwards, honest!

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Toss that spicy baby into the curry and give it all a good stir.

Now you are going to let it simmer for 1 1/2 to 2 hours, stirring occasionally to prevent it from sticking on the bottom of the pan.  By the time it is done, the goat meat should be tender.

Add the lemon juice, stir well and serve with cauliflower “rice”

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I used a cauliflower rice that I tossed with some spinach for this meal…

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It was spicy, but not overly so…  just enough heat to give a pleasant tingle in your mouth.  And the flavour of fennel, cumin and cinnamon worked really well with it.

This is very definitely one I will be making again!

2 thoughts on “Goat Meat Curry

  1. Wow, I spent my teenage years stuck in-between the pages of book after book and you did something cool. I’ve always wanted to raise goats but well, I’ve never lived anywhere where that was possible. I love your tip about how they are mostly grass-fed. I never knew that so I’m going try goat – never have but ready for my first bite 🙂 I love curries too so this would be the perfect recipe to start with.

    • Sadly, the farm, along with all my goats got sold after my mum died and my dad remarried 😦
      Try the goat – it tastes a little like lamb, but with a bit more gaminess. The leanness does depend on the cut, much like all meat, leg is probably the leanest, with the belly meat and shoulder being the fattiest. But it is much leaner than a fat-lamb for example, and way more lean than pork. And it really does need some long, slow cooking. It is so lean that it will be tough if you try to cook it fast.
      The reason they are mostly grass-fed is because it would be almost impossible to keep them penned up in a standard CAFO… In order to stop mine from jumping over the field-walls (in some cases about 6′ high!), we had to tie Cinder-blocks to the ends of ropes attached to their collars so that they had to drag them about… they couldn’t get enough of a run-up to jump that high that way…. (think prisoners with a ball-and-chain, it worked the same way..)

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