A couple of weeks ago, my vegetables-and-then-some favourites Farm Direct started stocking goat. This got me very excited – I love goat. Matt adores goat curry. But alas, we were away that weekend, then the weekend after, so missed out. So I asked about whether they were getting it back in, determined to get myself some and hurrah! They did. Goat proved to be one of the most asked-after meats they’ve stocked, but their supplier is small, and only sends them a goat when one is ready to be killed, so they don’t have a weekly supply.
This week they had it back in and I placed my order in time to bag a half shoulder. I had plans to do something a bit different, but having scoured by bookshelves I couldn’t find many goat recipes, so – much to Matt’s delight – I plumped for curry goat. I cut the half-shoulder down into hefty chunks, leaving a good bit of meat around the bones to give a more authentic curry. The goat was beautiful to behold; rich dark meat and very little fat. I’ll definitely roast it the next time as I think it’d eat very well with some robust herbs, some garlic and either some barding, or a bit of moisture in the roasting tin to keep everything juicy.
HFW’s Meat book has a great recipe, but too long for my purposes (Matt was going away the following day and not even I could eat that much curry myself) so I skipped the marinading phase in favour of a more immediate goat hit. I was too lazy to go out and buy some fresh coriander but otherwise stayed true to his recipe and just cooked all the spices down with the onion, adding the goat, tomatoes and water, and popping the whole thing in a low oven for about 4 hours. Goat is very lean, so to avoid any risk of it drying out, I covered the meat with a greaseproof paper cartouche before putting the lid on.
And oh my goodness: it was amazing. The goat was tender and falling apart, but still tasted of goat. The sauce was (only just) the right side of mind-blowingly hot, but it’s not meant to be a mild curry sauce by any means – one dried Scotch bonnet was clearly enough for the half-quantity of sauce! But it was worth the eyelid sweats for sure. Given the ubiquity of goat’s cheese, I find it a bit odd that the UK hasn’t come round to the breeds of goat used for meat too, but there seems to be a growing number of UK producers, and a quick web search will probably find a supplier near you. If you like lamb and mutton, you’ll love goat. I need to find or think up some different recipes, but for now, curry goat is a winner in our flat.