Goat Curry

SpotX Wild Foods Recipe from John Kiriakidis - Rod and Rifle Magazine
Prep:4 hours Cook:2 hours Difficulty:2

Ingrediants:

1 boned goat hind leg.
1 teaspoon ground turmeric.
1 teaspoon ground cumin seeds.
1 teaspoon ground coriander seeds.
½ teaspoon cayenne powder.
1 tablespoon fresh ginger, finely grated.
1 tablespoon sugar.
2 garlic cloves, crushed.
2 onions, halved then sliced.
4 medium-sized potatoes, cubed.

Directions:

Bone-out a hind leg and cut into 5cm cubes.
In a bowl add turmeric, cumin, coriander, cayenne, ginger and garlic.
Mix thoroughly together with goat.
Let this sit covered in the fridge for at least 3 hours.
Place your casserole dish over a medium heat.
Add 2 tablespoons of vegetable oil.
Then add the onions, sugar and cook until brown.
Take your time here: it could take 10 minutes or so.
Add goat meat along with all the spices and juices from the bowl.
Stir together.
Fry until the meat also starts to colour.
At this stage add 300ml of water and bring to the boil.
Lower heat, cover and simmer for 1 hour.
Add the cubed potato along with salt and pepper to taste.
Simmer for another 1 hour.
Until the meat is tender and potatoes are cooked.
Serve the goat curry with rice.

Goat Recipes

Goat
Goat Liberated in 1773 by Captain Cook in Queen Charlotte Sound, goats have long been a source of meat for Kiwis.
Goats are incredibly adaptable and can be found in all habitats from one end of the country to the other. With the boom and subsequent collapse of goat farming, a large proportion of wild goats today are domestic escapees or herds that have simply been given their freedom.
Breeds vary radically throughout the country and some great trophy heads can be hunted from local herds. Officially a pest, goats make for great hunting and the lean, tasty meat is underrated – in Asia it is favoured over lamb, mutton and pork. As with all game, young animals shot in spring tend to produce the best meat; older billy goats have a coarser, stronger-tasting flesh better suited to curries.
Like most animals, goats should be gutted as soon as they have been killed, checking the liver and gut organs for cysts and ensuring that they are a nice healthy colour. Take care to remove the scent glands from under the tail without cutting, and do not get goat urine on the meat. Remove the skin, hocks and head then hang for at least a day or two in a cool place to allow the meat to set. Butchering is no different to cutting up a deer or a lamb – try not to cut the meat, and separate the muscle groups; the back straps and the haunches are the best cuts.