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Sep 30, 2008 03:01 PM

Recipes for goat stew meat

Hi everyone, the stand at the farmer's market which sells goat cheese had goat meat last weekend, and I couldn't resist. So now I'm brainstorming some recipes (I have bone-in stew meat).... I was thinking something along either Indian or Middle Eastern lines, similar to what I do for lamb stew meat (but, I guess, cooked longer)... any thoughts, ideas, recommendations would be most welcome. Thanks!

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  1. I think you should try a curry...Jamaican goat curry to be exact...I tried one ... flavor was great but the goat meat came out tough...I had a hard time finding it to begin with here in "white bread" Naples, FL...when I finally did, the butcher only understood patois so another store patron helped me order 2 pounds of the goat time, I'll try my pressure cooker, I think....but the store was very hard to find also...goat meat is just not that available try a curry with it!

    1. Here's something I tried with goat shanks recently:

      I suppose you could substitute partially cooked white beans for the shelling beans, which could be hard to come by.

      1. Seco de chivo is a classic Ecuadorian goat stew. Peru has similar 'secos' - thick stews. Other meats, of course can, and often are used.

        1. With goat, make the stew as simple as possible so that the meat speaks for itself.

          1. You can try a Pakistani recipe: Aloo gosht, or meat and potatoes.

            you will need:

            2-3 tbs oil
            1 onion sliced finely
            1 tsp crushed ginger
            1 tbs crushed garlic
            1/2 tsp turmeric powder
            1 tsp red chili powder (or use less for less heat)
            1 tsp coriander powder
            2 large tomatoes chopped
            1 kg bone in goat meat
            3-4 potatoes cut into large wedges or even just halved
            salt to taste, like about 1 heaping tsp
            1/2 tsp ready made garam masala spice mix
            chopped cilantro and chopped green chilies for garnish

            First you have to brown the onions. Fry them in oil on very high heat, when they have lost a lot of moisture, turn down the heat and allow them to turn reddish brown, stirring occasionally. This will take maybe 1/2 cup of oil, so you can strain them from the oil, take out your oil for the rest of the dish, and set aside the remainder of the now onion flavored oil for something else.

            Now, brown the meat well, when it looks nice and browned, add in the garlic, onions, ginger, garlic, turmeric, red chili powder, and coriander powder, stir around for a few moments just to sizzle and cook the garlic/ginger through. This should be a very quick step, do not burn the spices or the browned onions at this stage or your dish is ruined. Once you have given it a good sizzle, quickly add in you tomatoes, the moisture will prevent anything from burning. Just stir as the tomatoes melt down---you can add your salt now, too. After a few minutes, add about 1 1/2 cup of water. Allow this to come to a boil, then turn down the heat to very low and simmer covered for about 1 hour. Stir occasionally to prevent the bottom from sticking. When an hour has passed, add in your potatoes. You may need to add a tiny bit more water, like 1/4 cup. Allow this to boil for a quick moment, then lower heat again and cook for about 20-30 mins more until potatoes are done. The goat should be very tender by now. Turn off the heat and stir in the garam masala. Garnish with the chopped chilies and cilantro. Serve with some type of brown flatbread or basmati rice, and plain live yoghurt on the side.

            3 Replies
            1. re: luckyfatima

              Fatima, do you have any other tried-and-true recipes for Pakistani goat? I never got the recipe for my father's delicious goat curry, but recall it may have had cinnamon in the masala and didn't have potatoes. It was simple Pakistani cooking at its best.

              Since I don't know my father's recipe, I usually prepare goat the Filipino way: stewed in a tart and spicy tomato sauce dotted with bright peas and sweet bell peppers.

              1. re: JungMann

                Jungmann, I have a lot of recipes for PK style goat ...I gave this one for aloo gosht because it is easy and doesn't require tons of masalas...Here is my recipe for mutton curry, I use Shan Masala, hope that doesn't put you off:

                2-3 tbs oil
                1 kg bone in goat in stew sized chunks
                1 onion chopped finely(the big yellow American onions 1, but if you use desi purple onions, use 2-3)
                1 tbs garlic crushed
                1 tsp ginger crushed
                1 stick cinnamon
                1 bay leaf
                5 black peppercorns
                1 tsp whole cumin seeds
                3 whole dried red chili pods
                1/2 tsp turmeric powder
                1 tsp red chili powder
                1 tsp coriander powder
                1 tsp cumin powder
                2 heaping tsps Shan curry powder
                1/2 cup yoghurt
                2-3 tomatoes chopped
                2 cups water
                2 tbs Qasoori Methi (dried fenugreek leaves)
                1 tsp lemon juice
                1 tsp salt or to taste
                chopped cilantro and green chilies for garnish

                First brown meat for a few moments and then remove from oil and set aside. On high heat, add in this sequence cumin seeds, whole dried red chilies, cinnamon, bay leaf, peppercorns, onions, stir around till onions become translucent and lose a lot of may need to turn down the heat if they start to brown. In the mean while, add in the ginger garlic. When the onions are sauteed and the ginger and garlic is cooked, add in this sequence the turmeric, red chili powder, cumin powder, coriander powde. Allow to sizzle for one moment, then add in the tomatoes, stir to melt down for a few minutes, then add in the yoghurt and for a few moments, add your salt and Shan Curry Powder now, then add the goat in. Pour in the 2 cups water and then allow to boil briefly, then cover and simmer on very low heat for 1 hour and 15 minutes or so until the goat is very tender. Now turn up the heat, (if the curry looks dry for your taste, add up to 1/2 cup water) and add in the dry Qasoori methi, stir around for a moment. Add in the lemon juice, stir, turn off heat, and garnish with green chilies and cilantro. Serve with chapattis or basmati rice.

                I am sure this won't compare to whatever your dad used to make, but hopefully you will like it.

                1. re: luckyfatima

                  Thanks for the terrific recipe! I think EVERY Pakistani family has a cupboard of Shan, so I am barely put off. Other than the methi (which rarely moved from its place at the bottom of the spice rack), this masala sounds just about right. Probably better since I know my father, always the shortcut-taker, would not have bothered with yogurt. Shukria and Eid mubarak!