Getting your goat

June 8, 2011 in Uncategorized

How many of you have had a go at goat? Yeah, my response exactly when Salvin Hirschfield, the Neighbourgoods butcher at the Biscuitmill told me he will be stocking it at a regular basis. Look, as a former afrikaans farmboytjie (or sort of, any way- enough weekends spent as a kid with scond cousins on their farm) my immediate reaction was an unpleasant grimace. Few who have experienced it would not remember the rather unpleasant, well “goaty” smell of what seemed to me to be the most foul of all domesticated animals. And having been headbutted by one into a pile of kraalmis made the memories even more unpleasant.

I went and did my homework, though, and found goat to be considered a delicacy throughout the Middle East, India, most Indian ocean islands and even so far as the Wes Indies. Even the Italians are on board and in the north of Italy, spring kid is seen as a real treat. So: when Salvin gave me a kilogram of baby goat forequarter, nicely butchered into  bone-in chunks, I swallowed my prejudice, went home and started trawling the net for a suitable recipe. Old Man Frost has laid claim  to Cape Town, and curry seemed just the thing to warm the cockles of any adventurous eater’s heart. I found a recipe for a MAuritian-style goat curre by Gorndon Ramsay. Not being a fan of the f-word man, I gave it a thorough look-over, and promptly adapted it in a way that I thought was needed, both for what was available locally, and to my own tastes. The results were spectacular- to such an extent that goat will be on my menu regularly from now on. Here goes:

You will need:

 

for the spice paste:

1 yellow onion

4 garlic cloves

4 small red chillies (don’t seed them unles you’re a chilie-wimp!)

a thumbsized piece of peeled fresh ginger

2 tablespoons of cooking oil

For the curry:

1.2-1.5 kg shoulder of goat or kid, bone in, cut into chunks

1/2 tsp turmeric

1/2 tsp ground cumin

1/2 tsp mustard seeds

1 cinnamon stick

2 star anise

a handful of fresh curryleaves

1 tin chopped tomatoes

400 ml stock- chicken or lamb

two large potatoes, peeled and cut into golfball-sized chunks

corianderleaves for garnishing

Pre-heat your oven to 150 degrees. Season the meat, then brown it in batches over high heat in a cast-iron casserole. Blend all the ingredients for the paste in a small food-processor or hand-held blender, untill you have a fine paste. Pan-fry it in the leftover oils and fat in the same casserole you used for the meat, for 2-3 minutes, then add the dried spices and the curry leaves, Stir for a minute, add the meat, stir well and then pour over the  tomatoes and the stock.  Put the casserole into the oven, and cook slowly for 2-2 1/2 hours. Take it out to stir every 45 minutes, and add the potatoes for the last 45 minutes. Serve it on steamed basmati rice, with lots of beer, and if you feel like it some sambals as a side dish: cucumber raita, or perssimons and red onion chopped finely and blended with a tad of fish sauce. ENJOY!

PS: Goat is trending, suddenly. I saw an article by Giorgio Locattelli in the newest Jamie magazine, featuring kid- and Ethan Stowell, Seattle’s top chef, has included a recipe for leg of kid with z’ataar in his newest book…  

  

9 responses to Getting your goat

  1. A bizarre coincidence? I ate my very first goat stew (cabrito) last night at el Burro. Shameful for an Indian, I know, but honetsly it never translated back here in South Africa.I always assumed it was just the cousins in the North who ate goat and probably stuck it in a korma. Though goat vindaloo sounds amazing too, and so does your stew. Trendsetter, you are!
    P.s I do suspect this will be the new meat trend, in Cape Town anyway. Better warn the folks at Fair View ;-)

  2. Thanks Ishay. Give it a go if you’re up to it; just add more chillies as needed. How was the cabrito at El Burro? Damn, I looove the DOnkey’s cookin’!

  3. I am negotiating to get my hands on some “kid” – i am dead keen to try it. I believe it’s beautiful meat! Have a great day hun xxx jan

  4. Young goats make for good eating, those old weily bearded, big-balled streetwize fellows should be avoided though. Nice post!

  5. Thanks! It was a brilliant dish, kid you not ;-)

  6. No kidding, Jan- get some, and cook it. Old Gordon Foulmouth still knows his stuff!

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