Goats meat recipes

Jamaican Goat Curry Recipe – using Chagfarm's organic goats meatjamaican-goat-curry.jpg

Prep time: 30 minutes (Put some reggae or Marley on if you want to get in the mood)

Cook time: 3 hours (best made two days before eating)

Serves: 8-12

Ingredients

1/4 cup vegetable oil6-8 Tbsp curry powder1 Tbsp allspice (see step 1)3 pounds goat (can use lamb or beef if you can't find goat)Salt2 onions, chopped1-2 habanero or Scotch bonnet peppers, seeded and choppedA 2-inch piece of ginger, peeled and minced1 head of garlic, peeled and chopped1-2 cans coconut milk1 15-ounce can of tomato sauce or crushed tomatoes1 Tbsp dried thyme3-4 cups water5 avaerage potatoes (Yokun gold or similar), peeled and cut into 1-inch chunks

Method

1 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.

2 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.

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

4 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.)

5 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.

6 Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. 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.

7 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.

8 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 so why not make two days before you want it and let the flavours really come through.

Serve with Jamaican rice and peas, a coconut rice with kidney beans for extra authenticity.


MOCETTA, an ITALIAN GOAT HAMair_dried_goat_ham_mocetta-on-plate1.jpg

This is essentially a little prosciutto, without the skin. As such it will dry out faster and will be ready in far less time, even as little as three months. The longer you let it hang, the more humidity you will need to prevent the leg from becoming goat jerky. Try aging for four months for a good balance of firmness, funkiness, color and flavor.

Keep in mind this is not an authentic recipe for mocetta, just an approximation; if any of you have real recipes from Alto Adige or thereabouts, let us know so we can try them.

As with any cured meat product, the meat matters: Use only meat from small farmers like ours (Chagfarm) who care about their product, or hunt it yourself. Hunters, use antelope legs or those of small deer — or a wild sheep or goat, if you can find one.

Makes 2 goat hams.

Prep Time: About 120 daysslab-of-mocetta1.jpg

  • 2 young goat legs
  • 8 grams Instacure No. 2
  • 1 cup Kosher salt
  • 1/2 cup white sugar
  • 25 grams garlic powder
  • 10 grams juniper berries
  • 12 grams black pepper
  • 5 grams dried thyme
  • 12 grams fresh rosemary
  • 15 bay leaves
  1. Grind the juniper berries, black pepper, thyme and bay leaves together until fine. Mince the rosemary. Combine all the spices with the salts and mix well. Divide this mixture in half. Put one part of the cure away in a sealed container.
  2. Carefully rub half the mixture into the goat legs, making sure to get lots into the ball joint that had connected the leg to the pelvis; this is where leg cuts often spoil. Massage the spices and salts into the meat.
  3. Put the legs into a large container and refrigerate for 2-3 weeks. Drain off any liquid that seeps out of the meat. You will know it’s about done when the meat has firmed up quite a bit.
  4. Rinse off the cure and pat the legs dry. Repeat Step 3 with the second half of the cure.
  5. Let the legs cure in the fridge for another 7-10 days. The longer you go, the saltier the meat will be — and the longer it will last without spoiling.
  6. When you are ready, rinse off the cure again and soak the legs in fresh water for an hour. This relieves a little of the saltiness and results in a moister cure — you needed to cure with so much salt for so long to make sure it penetrated all the way through to the bone. The water soak removes some of that salt so it won’t be overpowering when you ultimately serve the mocetta.
  7. Hang for 2-5 months. You want a temperature between 40 and 65 degrees (colder at the beginning, and warmer near the end), and a humidity starting at about 80 percent and slowly decreasing — say, 5 percent a week) until you are at about 60 percent humidity.
  8. Once it’s ready, you can cut the meat from the bone and slice thin, or slice bone-in. Serve at room temperature with cheese and a husky red wine. Wrap closely and store in the fridge, or seal it and freeze it.

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