Thread: Bloody good goat recipe!

Originally Posted by MarkN

Intriguing Recipe. Yes way too much Chilli for Kiwis, and I love Chilli.

As Chef, I can comment as follows:

I note that the "goat meat cut into bite size pieces", appears to have the skin on, and also looks as if it was blanched before it was cubed. De-hair a goat, lady-shave or singe like a pig?

I watched the video thru to keep a track of the timing - cooked in pot for 10 minutes then 15 minutes more, then 15 minutes baked in oven and lots of faffing around, I estimate 60 minutes cooking in total.

There was a lot of "take some sauce out and put back in later" and "add a little water" etc faffing. I guess a youtube video is not a video, if it's to the point and short.
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If I may be so bold as to suggest a simpler way of cooking this, using goat or pig, or any meat that has a modicum of fat and or skin -

Take

500g (half a kilo or a three good handfuls) of meat - blanch - Put into boiling water for a minute, basically cooking the outside millimetre to remove any smell and such. Remove the meat and dice into walnut sized pieces.

In a pot or heavy pan, heat 3 tbsp oil, cook two onions (sliced) until the onions are translucent (3 minutes-ish).

Throw in the meat, 1 tsp curry powder, 3 cloves of chopped garlic, 1/2tsp ground black pepper and a stock cube (if used). If you want to use bay leaves and herbs, throw them in too.

Stir and cook until any juice is evaporated (10-20 minutes) and you have a "dry curry", take out the meat and reserve in a bowl.

In the same pot, add 1 can chopped tomatoes, chopped capsicums, maybe 1 chopped chilli, more to taste. And if you've got any other vegetables you may like, like a courgette, a carrot or a bit of cauliflower, chop and add a bit of that too.

Salt and pepper to taste. Should be a bit of juice in this, cook until the juice reduces a little and then return the meat to the pot.

Put the lid on and cook slowly for 30 mins, then take the lid off and allow any juice to evaporate, until the whole is relatively dry, with the sauce sticking to the meat somewhat.

Check for salt and pepper (we call this adjusting the seasoning)

Serve.

All good. My thinking was to simplify the process too.