Often referred to as mutton or chevon (which sounds slightly more appealing than goat meat), goat is appearing more and more on supermarket shelves and is making its way into Australian home kitchens. If you have spotted it on the shelf but are unsure of what to do with it, why not turn to some of these recipes for inspiration?
Tandoori goat curry: This is a simple curry that can be thrown in the slow cooker ready for when you get home from work. Containing tandoori spices, Greek yoghurt, ginger, tomato and coconut milk, the flavours are rich and the aroma is beautiful. Goat and sweet potato curry with peanuts and kale: Chillies, sweet potato, peanut butter and kale are the perfect accompaniments to slow-simmered goat. Finished with a squeeze of lime, coriander and a side of rice, this curry is flavoursome and nutritious. Chevon bourguignon: A bourguignon is a classy twist on a slow cooked meal, having been simmered with wine, thyme, onions and balsamic vinegar for an intensely rich stew that's divine over mashed potato.
Goat is the most widely consumed meat in the world
In general, There are many ways to cook goat meat, all requiring slow cooking and low heat, plus moisture to tenderize the meat. Learn what cuts of meat to try to cook to create a succulent, rich result.
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Joe Smith
Joe is a well-seasoned nutritionist in the industry for over ten years
