goat

Slow-cooked, falling-off-the-bone tender goat stew in a Jamaican curry with allspice.

Jamaican Goat Curry

vegetable oil

curry powder

Tbsp allspice (see step 1)

goat (can use lamb

Salt

onions, chopped

habanero

garlic,

coconut milk

tomato sauce tomatoes

thyme

water

Yukon gold potatoes,

"Delicious. Used this recipe for a 4lb piece of brisket in a slow cooker. \r\n 6hrs in it was tasty just beginning to fall apart . 16 hours in it was deliciously addictive, couldnt pass the kitchen without having a few spoonfuls.\r\n  I added the potatoes in at the 12 hour mark.  Then some green peppers and pineapple in at the end for extra goodness."

"Hank,\r\nExcellent recipe- works great with pronghorn!  (they test more like goats than deer anyway).  My mother is West Indian and this is comfort food at its best. \r\n\r\nWe meet at an NM wildlife federation meeting some years ago. Keep up the great cooking and writing."

Make the curry powder: If you can find Jamaican curry powder, definitely use it. If not, use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it.

Cut and salt the goat meat: Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes.

Heat the curry powder in oil: Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.

Brown meat in curried oil: Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.)

Cook onions, habanero, ginger, garlic: Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.
Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well.

Add coconut milk, tomatoes, curry powder, water, thyme, then simmer: Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add 3 cups of water. If you’re only using 1 can, add 4 cups of water. Add the thyme.
Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.

Add potatoes: Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it.

Skim fat: You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.
The stew is better the day after, or even several days after, the day you make it.
Serve with Jamaican rice and peas, a coconut rice with kidney beans.

"Love this recipe. I tweaked it a bit by not adding scotch bonnet. I also added cupped mushrooms cut in half as we love them in curry. The goat was delicious however did not have enough of it for the amount of people so added some neck of lamb( with bones) and it worked well. This was served with the rice and beans recipe. Which I made in a lidded frying pan- honestly, I can’t tell you how great and easy this rice is- I never want to eat rice any other way again!"

"This is the only recipe I use now, it always tastes fantastic whatever meat you use, it also works really well with roasted cauliflower and butternut squash!"

"Goat and curry and coconut milk...what more could a girl ask for. Browning the meat takes quite a bit of time but is well worth the effort."

These ricotta zucchini parcels with roasted tomato sauce are the perfect accompaniment to a roast chicken or lamb, especially on cold weather days.

Ricotta Zucchini Parcels With Roasted Tomato Sauce Recipe

red onion,

red capsicum, seeded, thinly sliced

garlic clove, crushed

cherry tomatoes

mixed medley tomatoes, halved

(60 grams) pitted mixed olives

ricotta

goat’s cheese, crumbled

tsp lemon rind

zucchini,

olive oil

Ricotta zucchini parcels with roasted tomato sauce recipe

Traditional rendered tallow is great for all-purpose cooking. Yield: about 5 cups of tallow, plus 2.5 cups of cracklings.

Rendered Lamb or Goat Tallow

lbs lamb fat

If it's your first time rendering tallow, start with the slow cooker method below--it's a gauranteed no-fail way to  learn the process of rendering without the chance of scorching the tallow.

Make sure the fat is chilled to make it easier to cut. Using a chef’s knife, or a medium-sized chopping knife, cut the fat into small cube-sized pieces, about 1x1 inch. Put the lamb fat and water into a heavy stock pot, then heat the oven to 300 and bake for 3-4 hours, or until the fat is rendered. Oven temperatures can vary, so check on the fat here and there, giving it a stir to ensure even cooking. Make sure to check on the fat at the 2.5-3 hour point, and if needed, turn down the heat.

The chunks of lamb fat should not brown too much, and it’s better to cook the fat a little less than to over cook it which can give it a toasted flavor that, while not the end of the world, is not properly rendered tallow. When the fat is rendered, allow it to cool for 30 minutes to an hour before straining, as it’s very hot.

Strain or fish out the cracklings and reserve. Pour the fat into glass jars while still pourable, but don’t seal them until cool. When cooled, the tallow should be pure white. Store one jar of tallow at room temperature to make it easier to spoon out and portion, and freeze or refrigerate the rest. The tallow will last a very long time under refrigeration.

Anyone who likes lamb should love goat; the flavor is similar, but with a little more character.  The inherent toughness of the meat lends itself well to long, slow cooking, and the strong flavor of the meat can stand up to the assertive curry and chili seasoning in this dish.

Sunday Supper: Goat Curry Recipe

goat meat

hot chili (of your choice, if you

lime, juiced

thyme,

allspice

salt

onion, chopped

green pepper, chopped

chicken stock

tomato, chopped

peas

potato

Kosher salt and cracked black pepper

Cilantro, chopped (optional garnish)

Scallions, sliced (optional garnish)

Combine goat, garlic, chili, lime juice, thyme, allspice, salt and curry powder in a large dish.  Toss together and marinate overnight.

Preheat oven to 325°F.  Heat a large drizzle of vegetable oil in a braising dish over medium-high heat, remove goat from marinade (reserve marinade), and sear in batches until meat is brown on all sides.  Reserve meat.  Add onion and green pepper to braising dish and cook until beginning to brown, about 4 minutes.  Add goat, reserved marinade, and chicken stock to the onion/pepper mixture and bring to a simmer.  Cover with lid and place in preheated oven until goat is tender, about 3 hours.

When goat is tender, remove from the oven.  If the goat has bones, remove from cooking liquid and when cool enough to handle, carefully remove them.  Add coconut milk tomato, peas, and cooked potato, and simmer over medium heat until potato is tender and liquid is thickened.  Season to taste with salt and pepper and serve over rice, garnished with cilantro and scallions with lots of cold beer.

From light lunch to weekend bbqs, these ham, olive and goat’s cheese mini frittatas make the perfect snacking food and are easy to whip up, too!

Ham, olive and goat’s cheese mini frittatas recipe

Don Gypsy Ham

baby spinach, finely shredded

Coles Finest Marinated Goat’s Cheese*, crumbled

Coles Australian Free Range Eggs, lightly whisked

(185 milliliters) pouring (pure) cream

Sancocho is without doubt Dominican&#039;s most cherished dish. It is usually made for special occasions, but you can enjoy it any day.

[Recipe + Video] Dominican Sancocho (7 Carnes, or Beef &amp; Chicken Stew)

beef

pork

limes

cilantro or parsley (chopped)

oregano (powdered)

garlic (crushed)

chicken ([0.45 kg]

pork ribs

pork sausage

corn cob

pumpkin

unripe plantain (peeled, 2

((ñame)

((yautia)

(cassava)

Seasoning

Seasoning the meat: Place the beef, pork, and goat meat in a large bowl and season with lime juice, cilantro (or parsley), oregano, garlic, and a teaspoon of salt. Coat meat with the seasoning. Marinate for at least half an hour, better an hour.

Cooking

Cooking the meat: In a large pot heat the oil over high heat, add the seasoned meats, and stir (be careful with hot oil splattering). Cook stirring until browned. Add the remaining meats and corn, and cook stirring for a couple of minutes.

Adding water

Adding water: Lower heat to medium and pour 1/2 galon [2.5 lt] of water. Simmer until it breaks the boil.

Adding vegetables

Adding vegetables: Once the water breaks the boils, add auyama, chopped plantain, and root vegetables (ñame, yautía, yuca). Grate, or scrape with the knife the remaining plantain to make it into a pulp, add to the pot.

Cooking vegetables

Cooking vegetables: Simmer covered over low heat until the last ingredients you added are cooked through, it should have thickened a bit too. If it dries too much, add water as necessary, or simmer uncovered to reduce if it is not thick enough for your taste. Season with salt to taste. Remove from the heat.

Serving

Serving: Serve hot accompanied with white rice (arroz blanco), avocado, and hot sauce on the side (best if you have agrio de naranja).

https://content.jwplatform.com/videos/Wjp7yOgO.mp4

Sancocho (Dominican Hearty Stew) is without doubt Dominican's most cherished dish. Sancocho is usually made for special occasions, but you can enjoy it any day.

Sancocho Dominicano de Siete Carnes (Seven Meat Stew)

Sweetbreads (a gland from the neck or around the heart) are a delicacy worth trying.

How to cook lamb or goat sweetbreads

Lamb sweetbreads (as needed)

Kosher salt

black pepper

Milk or salt water (enough

Lard or cooking oil (as needed for frying)

Seasoned all purpose flour (as needed for dredging)

Beaten egg (as needed for breading the sweetbreads)

Cover the sweetbreads with milk and soak overnight in the refrigerator. Season the flour with salt and pepper.

The next day, bring a pot of water seasoned with salt so it tastes like the sea to a simmer, then add the sweetbreads and cook for 10 minutes.

Remove the sweetbreads and cool, then trim off tissue with a paring knife to reveal the inner meat. From here, the sweetbreads can also be crumbled into pieces and added to a dish, such as pasta. See a pasta recipe with sweetbreads here.

To cook the sweetbreads, have a separate bowl of beaten egg and flour ready, warm some oil in a wide pan. Dip the sweetbreads in flour, then egg, then flour again, then carefully add to the hot oil and cook until golden on each side. Serve the sweetbreads hot, any leftovers should be eaten within 24 hours.

This easy salad combines crunchy apple slices with smooth goat's cheese and zesty pomegranate seeds. Serve alongside any main for a fresh alternative to roasted vegetables.

Apple and goat’s cheese autumn salad recipe

watercress sprigs

pkt Baby Rocket

purple kale, stems trimmed, leaves coarsely torn

125.00 ml mint sprigs

red apples, cored, thinly sliced

20.00 ml pepitas (pumpkin seeds)

pomegranate

marinated goat’s cheese, crumbled

avocado

40.00 ml white wine vinegar

honey

Dijon mustard

Lamb kleftiko is a rustic, traditional Greek recipe made with slow cooked lamb, first marinated in garlic, olive oil and lemon juice.

Lamb Kleftiko (Ofton)

1.5 kilos (3.5 lbs) leg of lamb

carrots

potatoes

tomatoes,

onions,

oregano

lemon juice

bay leaves

rosemary

Wash the lamb or goat and place it...

Wash the lamb or goat and place it in a large baking tin, lined with a big piece of parchment paper. Make slits in the meat and add the garlic.

Season with some salt, pepper, oregano, rosemary and...

Season with some salt, pepper, oregano, rosemary and add in the bay leaves. Arrange the onions, potatoes, tomatoes and carrots around the lamb and season them as well.

Add the lemon juice and olive oil.

Cover tightly with parchment paper and cover the...

Cover tightly with parchment paper and cover the baking tin with aluminium foil, to make sure that no steam will escape.

Bake in a preheated oven to 180o C/ 350o...

Bake in a preheated oven to 180o C/ 350o F for 2½ - 3 hours. (For aged lamb or goat, cook up to 4 hours).

Remove the aluminium and parchment paper and cook...

Remove the aluminium and parchment paper and cook uncovered for about half an hour or until golden.

Serve warm but the meat it is also very...

Serve warm but the meat it is also very delicious served cold.

https://mediavine-res.cloudinary.com/video/upload/lysbtx5f42ldjvtlzq12.mp4

Are you looking for something different to cook for this Christmas?  I would like to share My Top Five Greek Christmas Recipes baked under an aluminum tent.

Top Five Greek Christmas Recipes Baked Under an Aluminum Tent

Instead of lamb this recipe uses goat meat for a leaner version of a traditional shepherd’s pie that’s very tasty indeed. You can, of course, still use lamb if you prefer.

Goat-herd pie

celery sticks, de-stringed and chopped

125 grams/4½oz butternut squash, peeled and chopped

garlic cloves,

½ tsp coarse sea salt

anchovy

500 grams/1lb 2 ounces goat mince

tbsp green olives

tomato purée

plain flour

150 milliliters/5fl oz red wine

150 milliliters/5fl oz beef stock

cinnamon

salt and black pepper

floury potatoes,

unsalted butter

grams/1 ounces crumbly goats' cheese, crumbled

grams/1 ounces parmesan, finely grated

This speedy kofta recipe is packed with flavour and would make a great alternative to homemade burgers. Try it with lamb instead of goat meat if you prefer.

Goat koftas with a yoghurt, mint and lime dressing

onion,

300 grams/10½oz minced goat

garlic cloves, chopped

mint,

parsley,

pine nuts

tsp cumin

nutmeg

½ cucumber, peeled and diced

mint

300 grams/10½oz yoghurt

limes, juice only

white pitta breads, warmed

feta cheese

Egusi seeds—the large seeds of an African melon—are toasted and ground to thicken this popular Nirgerian stew.

Top 24 goat recipes from across the web

The most viewed goat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Lamb or Goat Neck Confit

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Top 24 goat recipes from across the web

The most viewed goat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jamaican Goat Curry

Ricotta Zucchini Parcels With Roast...

Rendered Lamb or Goat Tallow

Sunday Supper: Goat Curry Recipe

Ham, olive and goat’s cheese mini f...

[Recipe + Video] Dominican Sancocho...

How to cook lamb or goat sweetbread...

Apple and goat’s cheese autumn sala...

Lamb Kleftiko (Ofton)

Goat-herd pie

Egusi Stew With Goat

Goat Nihari with Naan Nawabi

Lamb or Goat Neck Confit

Goat Cheese Sandwich

Mexican Birria Recipe (Goat or Beef...

Chichinga: suya goat kebabs

Rendered Lamb or Goat Tallow

Sancocho [Video + Recipe] 7 Carnes,...

Goat Cheese and Chorizo Rolls

Goat Cheese and Chorizo Rolls

Goat's Cheese and Asparagus Tarts r...

Marinated Goat's Cheese recipe

Caribbean goat curry

The most viewed goat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine