Have you ever cooked with goat?
Bhavna Shivalkar, who runs an Indian cooking school on Gadigal land in Sydney, says it’s not so different from working with beef and lamb.
When we published a story about Australia being the largest exporter of goats in the world, many shared on social media that goat meat can be a way to save money.
If you’ve never cooked with it before, read on for simple ways to get started.
What does it taste like?
Ms Shivalkar says many traditional Indian recipes rely on goat — often called mutton.
She describes it as a slightly gamier, richer flavor compared to beef and lamb.
Naarm/Melbourne-based restaurateur and chef Jessi Singh adds that it has an “amazing flavor profile”.
“It’s very earthy, and especially when you cook with spices,” he says.
Where to buy it?
Depending on where you live, Mr Singh says goat may be something you have to “seek out”.
In Melbourne, you might try one of the food markets. He adds that butchers in areas with an Indian or Middle Eastern community may also stock it.
Ms Shivalkar goes to a special butcher to buy goat meat, and she always buys extra to freeze.
She says it’s worth consulting with a butcher to get the cuts you want. Below, she shares cuts that work for specific dishes.
Cook curries, stews and kebabs
Those in the know say goat meat lends itself to curries and stews easily.
Ms Shivalkar recommends buying small pieces with the bone in for curry as “it keeps the meat from falling apart immediately and makes it less chewy”.
She recommends marinating the meat in advance and suggests a simple marinade with ginger and garlic paste and spices like turmeric, chili powder and salt.
Other suggestions include ready-made goat kebabs and marinated goat pieces from butchers as an easy way to start.
Mince is also versatile, and you can use it to create your own kebabs or create a “really delicious” shepherd’s pie, Ms Shivalkar says.
For those who are less familiar with curry, Mr Singh says the meat works just as well in a stew and it can be easily swapped into a stew you might normally make with lamb or beef.
On Gadigal land in Sydney, Margaret Sevenjhazi — who has worked as a line chef, recipe tester and food stylist — agrees that substituting goat into your normal lamb and beef recipes is a good way to become familiar. She recommends first talking to a butcher to make sure the cuts are equivalent.
Ms Sevenjhazi also says barbecue-style cuts like “chops, cutlets and loin chops” are simple to cook and can make an easy transition for those used to grilling lamb.
Mr Singh says, “goat is always [cooked] low and slow” which is why it’s a natural fit for stews and curries.
He says most homes now have an air fryer or a slow cooker which he says is perfect for cooking goat.
A pressure cooker can also be used to speed up the whole process if you have one handy.
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