Recipe: Goat Curry with Coconut and Lime
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02 March 2011
Gluten free, Dairy free
Low fat / high protein: try goat for something a little different
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Although goat is a relatively unusual choice of meat in Australia it makes up an incredible 63 % of red meat consumed worldwide. It’s popular in North Africa, the Middle East and Asia and it’s gaining popularity here because of its nutritional credentials. Goat seems to have a reputation for being strong flavoured but is surprisingly mild, particularly in comparison to lamb. Try it and find out for yourself!
On the nutritional front goat is touted as one of the healthiest meat options for those watching their fat and cholesterol intake. For example, 100 g cooked goat meat contains a modest 2.6 g fat (0.79 g saturated) whereas the same volume of cooked chicken contains 6.3 g fat (1.7 g saturated)- lamb, pork and beef contain even more.
Here at Wholefoods House we’re now stocking goat meat from Booma Boer Goat Stud, located in beautiful Dorrigo N.S.W. The goats are free-range, pasture fed animals.
Because it is such a lean meat goat must be cooked cautiously so it doesn’t toughen or dry out. Try substituting goat in your favourite lamb and beef recipes (stews, soups and curries are perfect) keeping in mind these factors:
1. Use low temperatures and slow, gentle cooking techniques.
2. Use moisture.
3. Use robust flavours, wet bastes and marinades.
This goat curry is Indonesian/Malaysian in spirit, a bit like a wet rendang. If you don’t have a slow cooker use a casserole dish with a tight fitting lid instead, placing it in a 120°C oven for about 5 hours. Kaffir lime leaves can be hard to come by organically so if you can’t get them don’t worry- add a little extra lime zest instead.
Ingredients (serves 4 people)
½ cup desiccated coconut
1 brown onion, chopped
2 tbsp grated ginger
6 cloves ‘Italian’ garlic, crushed
2 long red chillis, chopped
1 lime, zest grated finely and juice reserved
½ bunch coriander, leaves picked and stems washed and chopped
1 tbsp peanut oil
1 kg goat shoulder, in 4- 6 pieces with the bone in (the same weight in shanks is also suitable )
6 kaffir lime leaves
1 cinnamon quill
3 tsp ground coriander
2 tsp ground cumin
½ tsp turmeric
3 star anise
1 tbsp Loving Earth coconut sugar (or raw sugar)
1 tsp salt
200 ml coconut cream
2 tbsp Spiral tamari
½ cup water
jasmine rice and steamed bok choy, to serve
Method
1. Brown coconut in a large dry saucepan over medium heat, stirring constantly so that it colours evenly.
2. Place coconut in a food processor with onion, ginger, garlic, chillis, lime zest and coriander stems and pulse to combine well.
3. Heat the saucepan again over medium heat. Add peanut oil then the onion mixture and cook, stirring constantly, until it dries out and starts to stick.
4. Place goat in a slow cooker with the onion mixture and the remaining ingredients, except the coriander and lime juice. Cook for 6- 7 hours, stirring occasionally, and take the lid off for the final 3 hours.
5. Turn the slow cooker off and allow the curry to sit for at least 15 minutes. Stir through the lime juice and most of the coriander leaves then taste and correct seasoning. Serve with jasmine rice, steamed bok choy and the remaining coriander.