GOAT. Ever wanted to give it a go but not sure how to go about it? Here's your chance.
It's "Goatober" and to celebrate, Australian Goat encourages us to try cooking it - or to visit a restaurant where goat is served.
While goat meat is cooked to perfection in dishes from the Indian subcontinent, Africa, Latin America, the Middle East, Caribbean, Asia and Europe, only 6 per cent of Aussies are aware of the meat as an option.
What's that? You've goat to be kidding! No, really.
So to help get you on your discovery to the tasty world of goat, Sydney restaurant Sun's Burmese Kitchen shares its Goat Meat Curry recipe described as full flavoured, fresh and packed with unique flavours - Burmese soul food at its finest.
Goat Meat Curry
Serves: 5
Preparation: 2 hours (to marinade)
Cooking: 1 hour 30 mins
Ingredients
- 1kg goat meat (leg without bone)
- 1 tbsp salt
- 2 tbsp turmeric powder
- 1 tbsp vegetable stock
- 2 tbsp garlic minced and grinded
- 2 tbsp ginger minced and grinded
- 1 tbsp chilli powder
- 1 tbsp paprika
- 1 tbsp cumin seed
- 3 tbsp curry powder
- 4 medium onions (chopped and minced)
- 20 curry leaves
- 200ml vegetable oil
Method
- Wash and strain the meat then cut into bite size pieces.
- Combine and grind all other ingredients (except the oil and curry leaves), and marinate the goat meat. Set for 2 hours.
- Place the marinated meat into a pot, adding the curry leaves and oil.
- Cook the meat on medium heat for approx 30 minutes, stirring every 5-10 minutes until the water has evaporated and the oil and curry starts to form.
- Switch to a low heat and continue cooking until tender. Hot tip: you can add a small amount of water to the pot to make the meat softer.
Serving tips
Commonly served with a traditional Burmese soup, you can plate up your dish with coriander garnish, fresh salad, lemon and rice.
You'll find Sun's Burmese Kitchen in the Sydney suburb of Blacktown.
- READ MORE: Recipe - Lamb leg korma
- READ MORE: Mandarin, pistachio and chickpea cake
