|
|
Goat and other Exotic Meats |
9 Nov 2006 |
|
 |
 Goat is the world’s most popular meat – for a long time it didn’t appeal to British palates, but now it’s becoming increasingly sought after. The demand is becoming so high that breeders are trying to expand the herd of British goats, reared for meat. And it isn’t just goat that’s gaining in popularity; alongside ostrich and kangaroo meat, there’s also a market for impala, springbok and even zebra. Janette Edgar from is from ‘Alternative Meats’. She will be joining Jenni in the studio to cook Goat Curry.
Photograph courtesy of Peter Bidwell at Harperley Boer Goats
Goat Curry
Ingredients
40g Ghee
1 Large Onion, Pureed
1kg Alternative Meats Kid Goat, Diced
4 or 5 Curry Leaves
1 x Tinned Chopped Tomatoes
1 Large Red Chilli
Water as required
Spices:
Cumin
Coriander
Chilli Powder
Ginger
Garlic
Tamarind
Turmeric
1 Heaped Tablespoon of Garam Masala
3 Tablespoons Greek Yoghurt
Method
Seal the meat in a large saucepan with the Ghee. Add Simon's secret ingredient (Half a Pint of Real Ale) and a little seasoning, then the onion and curry leaves and simmer slowly, eventually adding water as required.
As this is simmering, make a paste of the spices using a small amount of oil, and add this paste slowly as the meat becomes more tender.
This process can take anything from 2 - 3 hours.
Once the meat is sufficiently tender and the spices are cooked and infused, add the garam masala and cook for a further 10 minutes before removing from the heat and stirring in the yoghourt.
Alternative Meats
British Boer Goat SocietyDisclaimer
The BBC is not responsible for the content of external websites. |
|
|
|
Retired? Downsizing? Moving home to be nearer the kids?We'd like to hear your stories about moving house |
