Topic: Goat

[fried]

I just discovered that there is a butcher's in my Indian area that specialises in goat. I've been meaning to make a Jamaican style goat curry for years, but if I can get a good deal I may well stock up with a few kilos.

I'm told that in some places goat is used in place of mutton, and the two are interchangable.

So, any advice?, do I just cook it like mutton. Any good recipes, thoughts or experiences?

Cheers

[Peripatetic Phil]

Goat has a noticeably stronger flavour than mutton (a flavour which I like, but that liking is not shared by all); as far as cooking is concerned, you will need to judge timings based on the age of the goat at slaughter, in just the same way as you would adjust your timing depending on whether you were cooking lamb, hogget or mutton. 

** Phil.

[Garp]

Don't give it to the kids though

[fried]

 ;D

[Garp]

Am I right in saying that in India, goat is eaten widely?

I seem to recall on the recent Rick Stein series, a lot of mutton dishes being made, which was goat as opposed to sheep, as we would expect.

[Naga]

Go for it, fried. Don't know too much about its use in Asia, but its widely used in the southern and eastern Med and I can't think of a bad goat dish I've had yet. It's delicious roasted or stewed.