One of the Curry Focus website visitors gave us our first goat curry recipe yesterday (thanks Pavi). Nobody in the Curry Focus team has eaten curried goat before and so I was assigned the task of finding out some details from the Internet.
Goat meat is marketed under the names of goat (obviously), kid (a goat under one year old), cabrito (a goat under 3 months old) and chevon (goat meat). Goat is a red meat that is low in cholesterol and has less fat than chicken (ounce for ounce).
Goat meat is widely eaten around the world with goat meat curries being popular in India, Pakistan, Bangladesh, Sir Lanka and Jamaica. One website that I visited claimed that goat meat is over 60% of all of the red meat that is eaten in the world.
From what the websites say, goat meat is tenderer and has a milder flavour than lamb.
One difficulty people may have is being able to buy goat meat. I don’t remember seeing goat meat for sale from my local butcher or in the meat section of supermarkets. There are some suppliers that sell goat meat online but some of them are small operations and only sell a minimum of half a carcass. You should be able to find goat meat for sale close to your favorite Indian supply store. I’m sure that you can find a supply if you look hard enough (searching on the Internet is pretty easy). I’ve noticed that some goat curry recipes say that you can substitute lamb for goat.
At the moment, we only have the Sri Lanka Goat Curry recipe on the Curry Focus website. If you’ve got a recipe that you’d like to share with us, why not submit the details on the Add Recipe page so that we can share the recipe with curry lovers all over the world?
The goat curry recipe that we have looks real easy to make and soon I’ll be looking for a goat meat supply so that I can try it out.