Thread: goat stew differing results, any ideas ?

Originally Posted by Russian 22.

you can try shan papaya powder meat tenderiser. can get it from indian stores

@dannyb Yogiji's in Sydenham (used to be by south city) is a great market for curry powder, spices and mixes etc. Indian supermarket. Last time I went to Pak n save currie powder was a few dollars a box of 30grams ...these guys sell it from a bulk bin by the kg!!!!!!!

https://yogijis.co.nz/

Curry powder $15 per kg
https://yogijis.co.nz/hot-curry-powder.html

Kashmiri Chilli powder $16 per kg (I use Kashmiri as it has a stronger flavour but less intense heat...)
https://yogijis.co.nz/kashmiri-chilli-powder-1kg.html

Also you did not specify Nanny , Billy or kid.. That makes a huge difference. We roast the little uns, (like milk fed lamb - so tender it falls off the bone- cannot slice it.....Nanny we treat like mutton...Billy we treat like currency (give it to the mates neighbours who are indian...) We boned out a whole lot of nanny's once to get made into sausages. they were really nice - mostly. We must have got a billy leg in the mix xomehow. Bites went something like - nice sausage, nice sausage , nice sausage , I can see the billy goat , smell the billy goat, taste the billy goat , nice sausage..... The Billys have a tougher gamier billy flavour right through the meat. It works ina strong indian curry etc as it is able to push through the spices and flavours that compete with it, but nanny meat is far more subtle and works well with milder or softer flavours such as beer / tomatoes etc....

Originally Posted by timattalon

@dannyb Yogiji's in Sydenham (used to be by south city) is a great market for curry powder, spices and mixes etc. Indian supermarket. Last time I went to Pak n save currie powder was a few dollars a box of 30grams ...these guys sell it from a bulk bin by the kg!!!!!!!

https://yogijis.co.nz/

Curry powder $15 per kg
https://yogijis.co.nz/hot-curry-powder.html

Kashmiri Chilli powder $16 per kg (I use Kashmiri as it has a stronger flavour but less intense heat...)
https://yogijis.co.nz/kashmiri-chilli-powder-1kg.html

Also you did not specify Nanny , Billy or kid.. That makes a huge difference. We roast the little uns, (like milk fed lamb - so tender it falls off the bone- cannot slice it.....Nanny we treat like mutton...Billy we treat like currency (give it to the mates neighbours who are indian...) We boned out a whole lot of nanny's once to get made into sausages. they were really nice - mostly. We must have got a billy leg in the mix xomehow. Bites went something like - nice sausage, nice sausage , nice sausage , I can see the billy goat , smell the billy goat, taste the billy goat , nice sausage..... The Billys have a tougher gamier billy flavour right through the meat. It works ina strong indian curry etc as it is able to push through the spices and flavours that compete with it, but nanny meat is far more subtle and works well with milder or softer flavours such as beer / tomatoes etc....

Oh yes..

Have you guys not heard of slow cookers???
I do a few stews, beef, goat, venison etc and just chuck it all in the slow cooker and leave it on low for 8 to 12 hours(8 normally fine)
Always comes out tender as and always good.
Last stew i did was line the bottom of the slow cooker with potatoes and carrots. In a fry pan fry of some onions, leeks, mushrooms , garlic.
Throw those in the slow cooker. In same pan brown off what meat you using, ie goat, brown using some tomato paste , throw abit of Paprika in, thyme whatever.
Throw that in the cooker then season with a little salt, black pepper. Normally chuck in a packet of slow cooker mix, garlic and herb is good, esp for shanks
Pour in a litre of beef stock, give it a mix around, then chop up a heap of silverbeet and throw in the top, some green beans, cerley, .
Cover and leave for a min of 8 hours on low.......beauiful.
Red wine can be used, esp with beef or throw in a can of season diced tomato of dont use stock, all good.(plus beer )